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Ingredientes
- 1 tsp Peanut oil
- 1 whl red snapper, (2-1/2-lb.) cleaned
- 1 Tbsp. Chopped fresh lemon grass
- 5 x Thin slices peeled gingerroot
- 4 x Lime slices
- 1/3 c. Minced fresh mint
- 1/3 c. Fresh lime juice
- 2 Tbsp. Minced shallot
- 2 Tbsp. Minced fresh green chile
- 1 Tbsp. Fish sauce
- 1 x Garlic clove, chopped
- Â Â Fresh mint sprigs, (optional)
Direcciones
- Brush peanut oil over both sides of fish. Stuff lemon grass, gingerroot, and lime slices into fish cavity.
- Add in water to fish poacher or possibly 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 min or possibly till 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: 4servings (serving size: 4 ounces of fish and 1/4 c. sauce).
- Serving Ideas : Spoon sauce over fish; garnish with mint, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 4 servings | |
| Calories 50 | |
| Calories from Fat 12 | 24% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 373mg | 16% |
| Potassium 176mg | 5% |
| Total Carbs 9.86g | 3% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.51g | 1% |
| Protein 2.51g | 4% |
