Steamed Red Snapper with Asian Flavors

By á-11625

Ingredients

• 2 red snapper fillets- skin left on one side
• 4 very thin slices peeled fresh ginger plus 2T chopped
• 4 very thin slices peeled garlic plus 2T chopped
• 4 large fresh cilantro leaves plus 1T chopped
• 1 T chopped shallots
• 1 T chopped lemongrass
• 1 T chopped green onion
• 1/2 cup canned vegetable broth
• 3 T soy sauce
• 2 t oriental sesame oil
• 2 t vegetable oil

Preparation

Step 1

Sprinkle fish with salt. Using sharp cleaver or knife, make 4 diagonal slits on the skin side of each fish, spacing equally and cutting to the bone. Insert 1 slice of ginger, 1 slice of garlic, and 1 cilantro leaf into each slit.

Pour enough water into wok or large pot to reach depth of 1 1/2 inches. Place bottom of 11 to 12 inch diameter bamboo steamer over water in wok or open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or on steamer rack). Curl tails if necessary to fit.

Sprinkle each of chopped cilantro, shallots, lemongrass, and green onions into dish around fish. Combine broth and 1 T soy sauce in cup and pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam fish until just opaque in center. about 7-10 minutes depending on size of the fish.

Meanwhile, combine sesame oil and vegetable oil in heavy medium skillet. Add chopped ginger and chopped garlic, then each of chopped cilantro, shallots, lemongrass, and green onions. Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes.

Pour seasoned oil into small bowl; add remaining 2 T soy sauce. Using oven mitts as aid, transfer dish with fish to work surface. Using large spatula, transfer fish to platter. Spoon juices from dish over fish. Spoon some of seasoned oil over fish.