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Ingredients Jump to Instructions ↓

  1. Steamed Red Snapper

  2. 1 whole fish (3 lbs), cleaned, with the head left on

  3. 1 1/2 tsp (7 ml) salt

  4. 2 inch (5 cm) piece of fresh ginger root

  5. 4 scallions

  6. 1 tablespoon (15 ml) soy sauce

  7. 1 teaspoon (5 ml) sesame seed oil

  8. 3 tablespoons (45 ml) rice wine or dry sherry

  9. Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm)

  10. apart; it does not matter if the gashes hit the bone. Rub the salt

  11. all over the fish, inside the cavity as well as on the skin outside,

  12. then put the fish on a plate or in a shallow bowl.

  13. Slice the ginger thinly. Clean the scallions, then cut into 1 inch

  14. 2 1/2 cm

  15. cavity of the fish. Carefully sprinkle the soy sauce and sesame

  16. oil over the fish, then spread the rest of the ginger and scallions

  17. on top.

  18. 2 1/2 or 5 cm

  19. the plate in a steamer tray and set the tray over the water.

  20. Sprinkle the wine or sherry over the fish. Bring the water to a

  21. 20 to 25 minutes.

  22. Remove from the steamer carefully and serve the fish immediately.

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