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Receta Steamed Whole Red Snapper With Asian Flavors
by Global Cookbook

Steamed Whole Red Snapper With Asian Flavors
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Ingredientes

  • 2 whl red snappers, (16 to 18 ounces each), cleaned, scaled
  • 16 slc Peeled fresh ginger, very thin slices
  • 2 Tbsp. Peeled fresh ginger, minced
  • 16 slc Peeled garlic, very thin slices
  • 2 Tbsp. Peeled garlic, minced
  • 16 lrg Fresh cilantro leaves
  • 3 Tbsp. Fresh cilantro leaves, minced
  • 3 Tbsp. Shallots, minced
  • 3 Tbsp. Lemongrass*, minced
  • 3 Tbsp. Green onions, minced
  • 1/2 c. Canned low-salt chicken broth
  • 3 Tbsp. Soy sauce
  • 2 Tbsp. Oriental sesame oil, (12 ounce)
  • 2 Tbsp. Vegetable oil
  •     Cooked long-grain white rice

Direcciones

  1. Sprinkle inside of each fish with salt. Using sharp cleaver or possibly 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 sliced ginger, sliced garlic and cilantro leaves.
  2. Arrange fish in a 9-inch diameter glass pie dish. (Can be made 6 hrs ahead. Cover; chill.)
  3. Pour sufficient water into wok or possibly large pot to reach depth of 1 1/2 inches.
  4. Place bottom of 11 to 12 inch diameter bamboo steamer over water in wok or possibly open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or possibly on steamer rack). Curl tails if necessary to fit. Sprinkle 1 Tbsp. each of minced cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 Tbsp. soy sauce in c. and pour into dish. Bring water to boil. Cover bamboo steamer (or possibly pot). Steam fish till just opaque in center at bone, about 18 min.
  5. Meanwhile, combine sesame oil and vegetable oil in heavy medium skilled.
  6. Add in minced ginger and minced garlic, then 2 Tbsp. each of minced cilantro, shallots, lemongrass and green onions. Stir over medium heat till oil is warm and seasonings are fragrant, about 3 min. Pour seasoned oil into small bowl; add in remaining 2 Tbsp. soy sauce.
  7. 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.
  8. Spoon some of seasoned oil over fish. Serve fish with rice; pass remaining seasoned oil.
  9. Lemongrass is available at Southeast Asian markets and in the produce section of some supermarkets.