- 750 g (1½ lb) skinless, boneless firm white fish fillets, such as snapper
- 2 tablespoons salt–reduced soy sauce
- 2 tablespoons white wine or sake
- 2 cm (¾ inch) piece fresh ginger, finely sliced
- 2 carrots, cut into thin matchsticks
- ⅔ cup (60 g) sliced snow peas (mangetout)
- ½ yellow capsicum (bell pepper), seeded and cut into thin matchsticks
- lemon wedges, to serve
- Place the fish in a baking dish that will fit on a rack inside a large frying pan or in the top of a steamer basket.
- Combine the soy sauce and white wine or sake and pour over the fish.
- Top with the ginger and carrot.
- Fill the pan with water so that it is about 2.
- 5 cm (1 inch) deep and bring to a simmer.
- Place the rack or steamer basket in the pan.
- Place the baking dish on the rack, cover, and steam the fish for 5–6 minutes.
- Add the snow peas and capsicum to the dish, re–cover, and continue steaming for about 5 minutes, or until the fish flakes easily when tested with a fork and the vegetables are just tender.
- Divide the fish among serving plates, scatter some of the vegetables on top, and serve with lemon wedges on the side.