Steamed teriyaki and shallot fish
Steamed teriyaki and shallot fish is a delicious and healthy dish that is easy to make with just 6 ingredients and only 1 Point. Recipe featured in 'The 20-kilo challenge' cookbook.
Skinless white fish, raw
4 fillet(s), firm variety, (4 x 150g)
3 individual, thinly sliced, plus extra to serve
2 bunch(es), trimmed
Sugar snap peas
150 g, halved lengthways
150 g, trimmed
- Place a bamboo steamer over a wok or large saucepan of simmering water (making sure steamer does not touch water). Line base of steamer with baking paper.
- Place fish in steamer. Sprinkle with shallots and drizzle with half the teriyaki marinade. Cover and steam for 8 minutes or until fish is just cooked through. Add asparagus, sugar snap peas and snow peas to water beneath the steamer for the last 2 minutes of cooking (see tip). Drain.
- Drizzle vegetables with remaining teriyaki marinade. Serve fish with vegetables and extra shallots.
COOK'S TIPS: Steaming is a quick and easy way to cook a complete meal without the need for added oil. Bamboo steamers are available from Asian grocery stores. To add some heat, stir 1 finely chopped small fresh chilli into the teriyaki marinade.