Ingredients
- 2 whl red snappers, (16 to 18 ounces each), cleaned, scaled
- 16 slc Peeled fresh ginger, very thin slices
- 2 Tbsp. Peeled fresh ginger, minced
- 16 slc Peeled garlic, very thin slices
- 2 Tbsp. Peeled garlic, minced
- 16 lrg Fresh cilantro leaves
- 3 Tbsp. Fresh cilantro leaves, minced
- 3 Tbsp. Shallots, minced
- 3 Tbsp. Lemongrass*, minced
- 3 Tbsp. Green onions, minced
- 1/2 c. Canned low-salt chicken broth
- 3 Tbsp. Soy sauce
- 2 Tbsp. Oriental sesame oil, (12 ounce)
- 2 Tbsp. Vegetable oil
- Cooked long-grain white rice
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Steamed Whole Red Snapper With Asian Flavors
Servings: 4
Directions
- Sprinkle inside of each fish with salt. Using sharp cleaver or possibly knife, make 4 diagonal slits on 1 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. Turn fish over. Make 4 diagonal slits on second side of each fish and insert remaining sliced ginger, sliced garlic and cilantro leaves.
- Arrange fish in a 9-inch diameter glass pie dish. (Can be made 6 hrs ahead. Cover; chill.)
- Pour sufficient water into wok or possibly 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 possibly open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or possibly on steamer rack). Curl tails if necessary to fit. Sprinkle 1 Tbsp. each of minced cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 Tbsp. soy sauce in c. and pour into dish. Bring water to boil. Cover bamboo steamer (or possibly pot). Steam fish till just opaque in center at bone, about 18 min.
- Meanwhile, combine sesame oil and vegetable oil in heavy medium skilled.
- Add in minced ginger and minced garlic, then 2 Tbsp. each of minced cilantro, shallots, lemongrass and green onions. Stir over medium heat till oil is warm and seasonings are fragrant, about 3 min. Pour seasoned oil into small bowl; add in remaining 2 Tbsp. 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. Serve fish with rice; pass remaining seasoned oil.
- *Lemongrass is available at Southeast Asian markets and in the produce section of some supermarkets.
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