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Steamed Snapper with Mushrooms

Steamed Snapper with Mushrooms

Coastal Living JANUARY 2008

  • Yield: Makes 2 servings


  • 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.


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Steamed Snapper with Mushrooms Recipe