Recipes Florns' Chinese Steamed Fish 4.5 (36) 27 Reviews 4 Photos An easy, fast, and yummy fish dish that my family absolutely loves. This is my mom from China's recipe. Serve with rice. Recipe by CHARSIEW Updated on August 8, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 1 pound red snapper fillets ½ teaspoon salt ½ teaspoon ground black pepper 1 tablespoon grated fresh ginger 1 tablespoon soy sauce 2 teaspoons sesame oil 2 shiitake mushrooms, thinly sliced 1 tomato, quartered ½ fresh red chile pepper, seeded and chopped 2 sprigs cilantro, finely chopped Directions Bring about 1 1/2 inches of water to boil in a steamer fitted with a basket large enough for the snapper to lie flat. Season snapper with salt and pepper, and place in the steamer basket. Top fish with ginger, and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chile pepper in the steamer basket. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with cilantro. I Made It Print Nutrition Facts (per serving) 300 Calories 8g Fat 6g Carbs 48g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 300 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 7% Cholesterol 84mg 28% Sodium 1187mg 52% Total Carbohydrate 6g 2% Dietary Fiber 1g 5% Total Sugars 3g Protein 48g Vitamin C 29mg 145% Calcium 87mg 7% Iron 1mg 7% Potassium 1177mg 25% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved