Soy-Free Oriental Steamed Fish
Elevate your dinner table with this aromatic and healthy Soy-Free Oriental Steamed Fish recipe, a delightful twist on traditional Asian steamed fish dishes without using soy sauce. Featuring a succulent whole sea bass or snapper, this dish is infused with layers of vibrant flavors from fresh ginger, garlic, and sesame oil, complemented by zesty lemon and lime. The cooking process locks in moisture and creates a tender, flaky texture while steaming ensures a low-fat preparation. Served on a bed of fresh coriander with a burst of citrus, this visually stunning entrée is gluten-free, soy-free, and perfect for clean eating enthusiasts. Pair it with steamed rice or sautéed vegetables for a wholesome, satisfying feast!
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Recipe Information
Ingredients
- 1 about 1 to 1.5 pounds whole fish (such as sea bass or snapper)
- 2 inches, thinly sliced fresh ginger
- 3 sliced garlic cloves
- 4 cut into 2-inch pieces green onion
- 1 sliced lemon
- 1 cup fresh coriander leaves
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon sesame oil
- 2 tablespoons fresh lime juice
Instructions
Clean the whole fish thoroughly, removing any scales and innards. Pat the fish dry with paper towels.
Make diagonal slits on each side of the fish, about 1 inch apart. This will help the flavors penetrate more effectively during cooking.
Rub the sea salt and black pepper evenly over the fish and into the slits.
In a mortar and pestle or a small bowl, combine the sliced ginger, garlic, and sesame oil, lightly bruising the ginger and garlic to release their oils and aromas.
Spread the ginger-garlic-sesame oil mixture inside the cavity of the fish and over the exterior, pushing some of it into the slits.
Layer a few slices of lemon and some green onion pieces inside the fish cavity. Reserve the remaining lemon slices and green onions for plating.
Fill a large steamer with water and bring it to a boil. Carefully place the fish on a heatproof plate or shallow dish that fits within your steamer.
Steam the fish over simmering water for 15-20 minutes, or until the flesh is opaque and easily flakes with a fork.
As the fish steams, prepare a serving platter with a bed of fresh coriander leaves and the reserved lemon slices.
Once cooked, carefully transfer the fish to the serving platter. Drizzle fresh lime juice over the top.
Garnish the steamed fish with the remaining green onions and additional coriander leaves, if desired.
Serve immediately while the fish is warm, enjoying it alongside steamed rice or lightly sautéed vegetables for a complete meal.
Nutrition Facts
Calories |
810 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2727 mg | 119% | |
| Total Carbohydrate | 24.2 g | 9% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 4.6 g | ||
| Protein | 100.7 g | 201% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 333 mg | 26% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3008 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
