Steamed Whole Red Snapper
Type: Main Dishes
This red snapper dish was inspired by the flavors of Asia.
Serves: Serves: 3 to 4
- 1 1/2 pounds red snapper, head and tail on; washed, cleaned, scaled, and trimmed
- 3 tablespoons olive oil
- 3 cloves garlic, peeled and smashed
- 5 scallions, sliced small
- 2 tablespoons tamari
- 1 to 2 tablespoons sesame oil
- 1 scallion, slivered lengthwise
- Handful cilantro, chopped
- Steam the fish for 10 to 15 minutes.
- To prepare the sauce, heat the oil in a heavy skillet and gently sauté garlic and scallions until just soft but not brown. Remove from the heat and add the tamari.
- When the fish is done, drain accumulated juices and pour the sauce over fish.
- Garnish with slivered scallion and cilantro.
- Any small, whole, white-fleshed fish can be steamed by this method. Steam the fish on a heavy, restaurant-style platter that fits inside the top of a steaming utensil. A large wok, bamboo steamer, or a traditional fish poacher with removable "tray" modified to lift fish above the boiling water are all suitable.
From Eat Right for Your Baby by Dr. Peter J. D'Adamo with Catherine Whitney. Copyright © 2004.
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