Recipe - Steamed Whole Red Snapper With Asian Flavors

2 Whole red snappers; (16 to
18 ounces each), cleaned,
scaled
16 sl Peeled fresh ginger; very
thin slices
2 tablespoon Peeled fresh ginger; chopped
16 sl Peeled garlic; very thin
slices
2 tablespoon Peeled garlic; chopped
16 lg Fresh cilantro leaves
3 tablespoon Fresh cilantro leaves;
chopped
3 tablespoon Shallots; chopped
3 tablespoon Lemongrass*; chopped
3 tablespoon Green onions; chopped
One half cup Canned lowsalt chicken
broth
3 tablespoon Soy sauce
2 tablespoon Oriental sesame oil; (12 oz)
2 tablespoon Vegetable oil
Cooked longgrain white rice

Sprinkle inside of each fish with salt. Using sharp cleaver or 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 cut or sliced up ginger, cut or sliced up garlic and cilantro leaves.
Arrange fish in a 9inch diameter glass pie dish. (Can be made 6 hours
ahead. Cover; refrigerate.)

Pour enough water into wok or large pot to reach depth of 1 One half 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 1
tablespoon each of chopped cilantro, shallots, lemongrass and green onions
into dish around fish. Combine broth and 1 tablespoon soy sauce in cup and
pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam
fish until just opaque in center at bone, about 18 minutes.

Meanwhile, combine sesame oil and vegetable oil in heavy medium skilled.
Add chopped ginger and chopped garlic, then 2 tablespoons 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 tablespoons 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.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Szeto TzeBun, Grand Hyatt Hong Kong

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 10,
1998