Steamed Snapper with Mushrooms



Makes 2 servings

Recipe from

Coastal Living


1 (3.5-ounce) package shiitake mushrooms, stems removed
2 baby bok choy, cut in half lengthwise
2 (6-ounce) yellowtail snapper fillets
2 tablespoons 3/4-inch-long matchstick-cut fresh ginger
1 tablespoon dark sesame oil
1 tablespoon canola oil
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh cilantro


Cut mushrooms into thin slices.

Line 2 (10-inch) bamboo steamer sections with parchment paper. Place 2 bok choy halves on each paper. Lay a fillet over each pair of bok choy. Sprinkle evenly with ginger; top with mushrooms. Stack steamer sections, and cover with bamboo lid.

Bring to a boil just enough water to submerge bottom rim of steamer in a large, deep-sided skillet. Steam fish 10 minutes or until it flakes easily with a fork.

Meanwhile, heat oils together in a small saucepan over low heat. Transfer cooked fish and vegetables on parchment to serving plates. Drizzle with hot oil mixture, and sprinkle with green onions and cilantro. Serve immediately.

Will Queja,

Pahu i'a, Four Seasons Resort Hualalai,

Coastal Living

January 2008