Sugar-Free Oriental Steamed Fish
Delight in the light and aromatic flavors of Sugar-Free Oriental Steamed Fish, a healthy and flavorful twist on traditional Asian cuisine. This recipe features a tender whole fish, such as sea bass or snapper, gently steamed to perfection with layers of fresh ginger, garlic, and scallions. A delicate combination of light soy sauce, fish sauce, sesame oil, and fresh lime juice infuses the dish with a savory, citrusy balance, all without added sugar. Naturally gluten-free and low-carb, this dish is perfect for anyone looking for a nutritious and satisfying meal. Finished with a bright garnish of fresh coriander and an optional kick of red chili, it’s a simple yet elegant centerpiece for any dinner. Pair with steamed rice or other sugar-free Oriental sides for an unforgettable dining experience.
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Recipe Information
Ingredients
- 1 medium-sized, about 1.5 lbs whole fresh fish (sea bass or snapper)
- 2 inches, julienned fresh ginger
- 4 large, thinly sliced garlic cloves
- 4 stalks, sliced into 2-inch pieces scallions
- 3 tablespoons light soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons sesame oil
- 1 juiced fresh lime
- 0.5 cup, chopped fresh coriander leaves
- 1 thinly sliced (optional) fresh red chili
- to taste salt
- to taste black pepper
Instructions
Clean and rinse the whole fresh fish thoroughly under cold water. Pat it dry with paper towels.
Make 2-3 diagonal slashes on each side of the fish for better flavor absorption.
Season the fish with salt and black pepper, ensuring the seasoning gets into the slashes and cavity.
Prepare a steamer setup: Fill a large pot or wok with about 2 inches of water and bring it to a boil. Place a steaming rack or a heatproof plate above the water level.
On a heatproof plate that fits into your steamer, lay down half of the julienned ginger and garlic slices.
Place the fish on top of the ginger and garlic bed. Distribute the remaining ginger and garlic slices over the fish.
Pour the light soy sauce and fish sauce evenly over the fish.
Set the plate with the fish onto the steaming rack. Cover the pot or wok with a lid and steam the fish over medium-high heat for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
In the last 2 minutes of steaming, add the scallions on top of the fish, then cover again to allow the steam to soften them.
Once cooked, carefully remove the plate from the steamer to avoid burns from the steam.
Drizzle the steamed fish with sesame oil and fresh lime juice. For added heat, sprinkle with sliced red chili if using.
Garnish with fresh coriander leaves before serving.
Serve immediately, enjoying the dish with steamed rice or as part of a meal with other sugar-free oriental dishes.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 8117 mg | 353% | |
| Total Carbohydrate | 34.1 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 5.4 g | ||
| Protein | 150.7 g | 301% | |
| Vitamin D | 34.0 mcg | 170% | |
| Calcium | 354 mg | 27% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3392 mg | 72% | |
*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.
