Ginger & Soy Steamed Snapper On Greens

By CSIRO Total Wellbeing Gut Health Program

Ginger & Soy Steamed Snapper On Greens

Ginger & Soy Steamed Snapper On Greens


Prep time: 5 minutes

Cook time: 12 minutes

Serves 1


150g snapper fillet or other firm white fish, skin removed

½ zucchini, chopped

½ bunch broccolini, rinsed

1 bunch bok choy, trimmed and rinsed

1 tbsp soy sauce, salt reduced

1 tbsp mirin

1 tsp sesame oil

2 tsp grated ginger

1 large spring onion, thinly sliced

handful fresh coriander leaves

½ tsp chilli flakes

pinch (equivalent to ¼ tsp) white sesame seeds


Bring a small saucepan of water to the boil, then place the steamer or colander over the top.

Add the fish (you may like to place a small piece of baking paper under it) and replace the lid. Steam for 8 – 10 minutes, or until the fish is cooked through. Remove from the steamer and place to one side, covered.

Next, add your zucchini to the steamer, and replace the lid. After two minutes, add the broccolini too and steam for a further 2 – 3 minutes until vegetables are tender. Lastly, add the bok choy and steam for one minute until it wilts but is still crunchy.

In a small bowl, whisk the soy sauce, sesame oil, mirin, and ginger together.

Create a bed of greens on your serving dish, and place the fish fillet on top. Pour over the dressing, then sprinkle with the spring onions, coriander leaves, chilli flakes, and finally the sesame seeds.



Food Units (per serve)

Meat & Protein: 1.5

Breads & Cereals: 0

Vegetables: 4.4

Fruit: 0

Dairy: 0

Healthy Fats & Oils: 1

Indulgence: 0


Recipes courtesy of CSIRO Total Wellbeing Gut Health Program.

Visit for more information.


You may also like


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.