4 - 6 servings
How to cook Asian Steamed Whole Red Snapper
- 1 whole red snapper or rock cod fish, about 2 pounds
- 2 scallions
- 2 tablespoons dry sherry
- 1 tablespoon light soy sauce
- 2 teaspoons dark sesame oil
- 1 tablespoon minced fresh ginger
- Cilantro sprigs and scallion tops, for garnish
- Rinse the fish and pat dry. Place on a heat-proof platter.
- Chop the white part of the scallions; cut the green part into 1-inch lengths and sliver one of the ends into narrow strips about 1/4-inch long; set these aside.
- Mix together the sherry, soy, sesame oil, and ginger; set aside.
- Pour enough water into the wok or steamer to come within an inch of the rack. Cover and bring to a boil. Place the platter of fish on the rack, pour over the sauce, and strew the chopped onion on top. Cover and steam for 15 minutes or until the fish is just firm to the touch.
- Garnish with the cilantro sprigs and scallion tops and serve the fish whole.
- At the table, peel back the skin, and fillet the steamed fish from the bones to serve.
The Asian Steamed Whole Red Snapper recipe easy to cook and so good!
An aromatic whole steamed fish makes a dramatic presentation for guests and one that is surprisingly easy to achieve. A large wok, about 16 to 18 inches in diameter, creates an ideal steamer when fitted with a rack and a large lid. Accompany with steamed short-grain rice; its gelatinous nature makes it easier to eat with chopsticks than long-grain rice.
This recipe for Asian Steamed Whole Red Snapper serves/makes: 4 - 6 servings
The Asian Steamed Whole Red Snapper recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Snapper
Preparation Method: Steamed
Cuisine: Other Asian
(more Other Asian