Recipe - Steamed Fish With Spicy Mint Sauce

1 teaspoon Peanut oil
1 Whole red snapper,
(21/2pound) cleaned
1 tablespoon Minced fresh lemon grass
5 Thin slices peeled
gingerroot
4 Lime slices
1/3 cup Chopped fresh mint
1/3 cup Fresh lime juice
2 tablespoon Chopped shallot
2 tablespoon Chopped fresh green chile
1 tablespoon Fish sauce
1 Garlic clove, minced
Fresh mint sprigs,
(optional)

Brush peanut oil over both sides of fish. Stuff lemon grass, gingerroot,
and lime slices into fish cavity.

Add water to fish poacher or large, shallow roasting pan to a depth of 1
inch.

Place steaming rack in pan; place pan over 2 burners, and bring water to a
boil. Arrange fish on rack; cover, reduce heat, and simmer 18 minutes or
until fish flakes easily when tested with a fork. Remove fish to a serving
platter.

Combine mint and next 5 ingredients in a bowl, and stir well. Yield: 4
servings (serving size: 4 ounces of fish and One fourth cup sauce).

Per serving: 133 Calories; 3g Fat (18% calories from fat); 7g Protein; 23g
Carbohydrate; 8mg Cholesterol; 30mg Sodium

Serving Ideas : Spoon sauce over fish; garnish with mint, if desired.

Recipe by: Cooking Light, Jan/Feb 1995, page 74

Posted to MCRecipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.