Thai Steamed Snapper

SmartPoints® value per serving
Total Time
44 min
18 min
26 min
Steaming—cooking on a rack over gently simmering liquid—is a good way to cook seafood, because you don’t need to use any fat and the fish stays moist.



2 cup(s)

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

3 medium clove(s), minced


2 oz, fresh, about (6-inch) , cut into 1-inch pieces

Ginger root

2 Tbsp, fresh, peeled and grated

Thai curry paste

1 tsp, (red)

Uncooked snapper fillet(s)

24 oz, red variety, 4 (6-ounce), skinned

Snow peas

½ pound(s), fresh, trimmed and halved crosswise

Fresh lime juice

2 Tbsp


2 Tbsp, fresh, chopped

Fish sauce

1 Tbsp, (nam pla)

Cooked white rice

2 cup(s), hot

Uncooked scallion(s)

2 medium, chopped


  1. Bring the water, onion, garlic, lemongrass, ginger, and curry paste to a boil in a steamer pot. Reduce the heat and simmer, uncovered, about 10 minutes.
  2. Coat the bottom of the steamer rack with nonstick spray. Place the fish on the rack, and set the rack over the pot. Cover and cook 4 minutes. Add the snow peas and cook until the fish is just opaque in the center and the snow peas are crisp-tender, about 2 minutes longer.
  3. Remove the steamer rack from the steamer pot and set aside. Then stir the lime juice, cilantro, and fish sauce into the broth. Remove from the heat and discard the lemongrass.
  4. Place 1⁄2 cup of the rice in the bottom of each of 4 shallow bowls. Top each bowl with 1 fish fillet, 1⁄4 of the snow peas, and some of the scallions. Spoon the broth over each fillet (about 1⁄3 cup) and serve at once. Yields 1 bowl per serving.


You can find lemongrass, red curry paste, and fish sauce in Asian markets and some large supermarkets. One to two teaspoons of grated lemon zest makes a good substitute for the lemongrass if you can’t find it.If you don’t have a steamer, use a shallow, wide saucepan and cook the fish and snow peas directly in the simmering broth.