Steamed Fish with Spicy Mint Sauce

Cooking Light
4 servings (serving size: 4 ounces of fish and 1/4 cup sauce)


+ Add To Shopping List
1 teaspoon peanut oil
1 (2 1/2-pound) whole red snapper, cleaned
1 tablespoon minced fresh lemon grass
5 thin slices peeled gingerroot
4 lime slices
1/3 cup chopped fresh mint
1/3 cup fresh lime juice
2 tablespoons chopped shallot
2 tablespoons chopped fresh green chile
1 tablespoon fish sauce
1 garlic clove, minced
Fresh mint sprigs (optional)


Brush peanut oil over both sides of fish. Stuff lemon grass, gingerroot, and lime slices into fish cavity.

Add water to fish poacher or large, shallow roasting pan to a depth of 1 inch. Place steaming rack in pan; place pan over 2 burners, and bring water to a boil. Arrange fish on rack; cover, reduce heat, and simmer 18 minutes or until fish flakes easily when tested with a fork. Remove fish to a serving platter.

Combine mint and next 5 ingredients in a bowl, and stir well. Spoon sauce over fish; garnish with mint, if desired.

Created date

April 2004

Nutritional Information

Calories 174
Caloriesfromfat 17 %
Fat 3.2 g
Satfat 0.6 g
Monofat 0.9 g
Polyfat 1.1 g
Protein 30.3 g
Carbohydrate 5.7 g
Fiber 0.2 g
Cholesterol 53 mg
Iron 0.5 mg
Sodium 582 mg
Calcium 60 mg