Steamer Recipes

Snapper with Hazelnuts and Orange Glaze

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Steaming How To's

Steamer Recipes > Seafood

Snapper with Hazelnuts and Orange Glaze


Preparation Time: 10-15 minutes and 30 minutes marinating time
Cooking Time: 13-15 minutes


  • Two oranges, sliced
  • One clove garlic, crushed
  • One large leek, washed and thinly sliced, green tops reserved
  • One tablespoon butter or olive oil
  • Four small whole snapper or trout, 250-370 g (8-12 oz)
  • Juice and grated zest of one orange
  • One tablespoon soy sauce

For Glaze

  • ⅓ cup orange marmalade
  • One tablespoon soy sauce
  • Two teaspoons water

For Garnish

  • ½ cup hazelnuts, toasted and coarsely chopped
  • Two tablespoons fresh parsley, chopped


  1. In a small bowl, combine soy sauce, orange juice and zest.
  2. Pour over fish in a flat dish. Marinate for 30 minutes, turning once.
  3. Meanwhile, in a medium pan melt butter, sauté, leek and garlic for 3-4 minutes until softened. Allow to cool.
  4. Make three diagonal slashes on each side of fish for even cooking.
  5. Fill fish cavities with sautéed leeks. Lay 1 or 2 overlapped green leek tops on a work surface for each fish. Top with half the orange slices.
  6. Spread the remaining orange slices on top.
  7. Put two fish in each level of a large 30 cm (12 inch) two level steamer, and cover.
  8. Partially pour the pot or wok with water and bring to a rapid simmer. Make sure the steamer does not touch the water.
  9. Place two-level steamer over water and steam for 10-12 minutes until fish flakes is opaque when tested with a fork and flesh.
  10. Rotate levels of steamer halfway through for even cooking.
  11. For the glaze, heat marmalade, soy sauce and water in a small saucepan. Put fish on plates and discard orange slices.
  12. Pour hot glaze over top and garnish with hazelnuts and chopped parsley.
  13. Serve with crisp greens and herbed rice.


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