Steamed Fish With Vegetables
|For the vegetables|
|Carrot||1 Large, peeled and sliced into thin strips|
|Courgette||1 Large, trimmed and sliced into thin strips|
|Red onion||1 Small, peeled and sliced|
|Oyster mushrooms||4 Ounce, wiped (100 Grams, Whole Ones)|
|Lemon juice||2 Tablespoon (Of 1 Lemon)|
|Lime||1 , juice taken and rind grated|
|Dry white wine||4 Tablespoon|
|Clear honey||2 Teaspoon|
|For the fish|
|Red snapper/Red mullet||24 Ounce (4 In Number, About 6 Ounce Or 175 Grams Each)|
|Garlic||2 Clove (10 gm), peeled and thinly sliced|
|Freshly ground black pepper||To Taste|
|Lemon||1 (For Garnish)|
|Lime||1 (For Garnish)|
Place vegetables in a shallow dish.
Mix together lemon and lime juice, lime rind, wine and honey.
Pour over vegetables, cover and leave to marinate in the fridge for 1-2 hrs.
Place steaming rack in wok, then pour in enough water to cover the base of the wok.
(If you don't have a wok you can use a steamer instead.) Clean and wash the fish.
Place garlic in cavities, then season and place on steaming rack.
Bring water to boil, cover with lid or foil and steam for 5 mins.
Turn fish over, then add marinated vegetables.
Spoon marinade over the top, then steam for 10-15 mins, or until fish is tender and the vegetables are just cooked.
Garnish to serve.
Serving size: Complete recipe
Calories 872 Calories from Fat 12
% Daily Value*
Total Fat 10 g15.7%
Saturated Fat 2.2 g11.1%
Trans Fat 0 g
Cholesterol 251.7 mg83.9%
Sodium 1010.3 mg42.1%
Total Carbohydrates 53 g17.7%
Dietary Fiber 12.6 g50.2%
Sugars 21.6 g
Protein 143 g285.3%
Vitamin A 250.7% Vitamin C 198.1%
Calcium 42.2% Iron 32.7%
*Based on a 2000 Calorie diet