As a nation we’re not consuming nearly enough fish. If you need a little inspiration as to why here you go… fish is super high in healthy omega-3 fats meaning it’s great for heart and brain health, reducing inflammatory pathways and improving hair and skin quality. Also a great source of clean protein.
1 whole snapper (approx. 800g), scaled and gutted
2 tbsp fresh ginger, thinly sliced
2 spring onions, thinly sliced (plus more for garnish)
1 small chilli, thinly sliced for garnish (optional)
¼ cup fresh ginger, peeled and grated finely
¼ cup chopped garlic
¼ cup sesame seeds
¼ cup tamari
2 tbsp raw organic apple cider vinegar
2 tbsp toasted sesame oil
- Wash fish thoroughly under cold water. Pat dry with paper towel inside and out. Place on heatproof plate and score fish by using a sharp knife making 3-4 diagonal cuts across the thick part of flesh.
- Combine ginger and spring onions in a small bowl then sprinkle on top of fish. Place plate in large bamboo steamer over a large pot or wok of boiling water. Steam for 7-10 minutes or until fish is soft and white.
- Heat sesame oil in a small saucepan, once hot add all other ingredients and combine well.
- Remove fish and plate from steamer and drizzle hot sauce over the top. Sprinkle with extra spring onions and chilli and serve with steamed Asian greens and rice if desired.