Red Snapper with Vegetables

Ingredients

• 2 carrots
• 2 Spring Onions
• 1 bulb fennel
• 1 Garlic clove
• 2 cm fresh ginger
• 3 tbsp Sesame oil
• 3 tbsp light soy sauce
• 0.5 lime
• 4 pieces red snapper about 160 g each (evenly thick if possible)
• Salt
• Pepper (freshly ground)
• coriander leaves for garnish

Instructions

1. 1.

   Peel the carrots and cut into 4-5 cm julienne strips. Cut washed and cleaned spring onions diagonally into ~1 cm pieces. Halve the fennel, remove the core, then slice the halves into thin ribbons. Combine all vegetables in a bowl.

2. 2.

   Bring a little water to boil in a steamer pot. Peel garlic and ginger, finely dice both, and mix with sesame oil, soy sauce, and freshly squeezed lime juice in a small bowl. Drizzle about half over the sliced vegetables and spread evenly on a steaming rack (or bamboo basket).

3. 3.

   Pat the fish dry, score the skin in a diamond pattern. Season both sides with salt and pepper, place skin-side up on top of the vegetables. Drizzle remaining sauce over the fish, then set the steamer pot over boiling water. Steam for about 10 minutes.

4. 4.

   Remove the pot from heat, lift the fish and vegetables from the steamer, and plate each red snapper on a small bed of vegetables.

5. 5.

   Serve garnished with coriander leaves.