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Steamed snapper fillets with chilli and garlic oil

A recipe from the Good Food collection.



  • 4 × 200 g (7 oz) snapper fillets, skin removed
  • 3 tablespoons vegetable oil
  • 1 tablespoon peanut oil
  • 1 teaspoon toasted sesame oil
  • 5 garlic cloves, very finely sliced
  • 3 small red chillies, deseeded and finely sliced
  • ½ teaspoon sea salt flakes
  • 1 teaspoon finely grated fresh ginger
  • steamed Asian greens and rice, to serve


1. Bring a large saucepan or wok of water to the boil. Line a large bamboo steamer basket with baking paper and punch with holes. Put the snapper fillets over the top then cover with a lid. Put the steamer basket over the top of the boiling water, ensuring it fits snugly on the rim of the pan or wok. Cook for 7 minutes, or until the fish is opaque and flakes easily with a fork.

2. Meanwhile, put the vegetable, peanut and sesame oils in a small saucepan over a low heat. Add the garlic, chilli and the sea salt flakes and cook, stirring occasionally, for 8 minutes, or until lightly golden.

3. Add the ginger and cook for a further 30 seconds, or until fragrant. Drizzle the oil over the fish and serve with steamed Asian greens and steamed rice

Main ingredient:
Lunch, Main-course, Dinner
Midweek dinner, Family meals


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