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Steamed Fish with Spicy Mint Sauce

1 ts Peanut oil
1 Whole red snapper, (2-1/2-pound) cleaned
1 tb Minced fresh lemon grass
5 Thin slices peeled gingerroot
4 Lime slices
1/3 c Chopped fresh mint
1/3 c Fresh lime juice
2 tb Chopped shallot
2 tb Chopped fresh green chile
1 tb Fish sauce
1 Garlic clove, minced
Fresh mint sprigs, (optional)

Brush peanut oil over both sides of fish. Stuff lemon grass, gingerroot, and lime slices into fish cavity.

Add water to fish poacher or 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 minutes or until 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: 4 servings (serving size: 4 ounces of fish and 1/4 cup sauce).

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