Steamed Snapper with Tangy Peanut Sauce

By khojnicki

Ingredients

• 3/4 c plus 2 tbsp peanut oil
• 1 stalk fresh lemongrass, bottom half only
• 1/4 c minced fresh ginger
• 1/3 c creamy peanut butter
• 1/3 c rice vinegar
• 1 tbsp sugar
• 1 garlic clove, thinly sliced
• 1 c water
• 2 1/2 tsp fish sauce
• 2 tsp Sriracha
• 1/4 c fresh lime juice
• Salt
• Six 7-ounce, thick red snapper fillets
• 2 scallions, thinly sliced
• 1/3 c cilantro leaves

Details

Servings 6
Cooking time 60mins

Preparation

Step 1

In a medium saucepan, heat 3/4 c oil. Add the lemongrass and ginger and cook over low heat until fragrant, about 5 minutes. Add the peanut butter, vinegar, sugar, garlic, water and 1 1/2 tbsp of fish sauce and simmer for 10 minutes. Let cool slightly and discard the lemongrass. Transfer the mixture to a blender. Add the sriracha and 2 tbsp of the lime juice and puree until smooth. Season with salt.

In a pie plate, combine the remaining 2 tbsp of lime juice and 2 tbsp peanut oil and 1 tbsp of fish sauce. Add the snapper fillets and scallions and turn the fish to coat.

Fill a large, wide pot with 2" of water. Set 3 ramekins in the pot and top with a wire rack. Bring the water to a boil. Set the pie plate on the rack, cover and steam until the fish flakes easily with a fork, 9-10 minutes. Carefully remove the pie plate.

Transfer the snapper fillets to plates and garnish with the cilantro. Pour the peanut sauce and the liquid from the pie plate into separate bowls and serve alongside.