CANTONESE STEAMED GINGER SNAPPER Preparation time: 10 minutes | Cooking time: 30 minutes If snapper is unavailable, use your favorite whole firm-fleshed fish for this recipe. 40 g piece ginger 4 small whole snapper (1.2 kg) 1/4 cup vegetable stock 4 green onions, sliced thinly 1/2 cup tightly packed fresh coriander leaves 1/3 cup salt-reduced light soy sauce 1 teaspoon sesame oil Peel ginger; cut into thin strips lengthways, then cut into matchstick-size pieces.

Score fish three times both sides; place each fish on a separate large sheet of foil. Sprinkle with ginger and drizzle with half the stock; fold foil loosely to enclose fish.

Place fish in large bamboo steamer; steam fish, covered, over wok or large frying pan of simmering water for about 30 minutes or until cooled through.

Transfer fish to serving dish; sprinkle with onion and coriander, then drizzle with combined remaining stock, sauce and oil. Serve with steamed broccoli and baby corn, if desired.

Serves 4.

Per serving: 3.2g fat; 137 calories.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks