Steamed Red Snapper Oriental Shopping List:
3 red snapper (about 1 ½ pounds each), drawn and scaled
5 garlic cloves, finely sliced
Fish Stock
1 cup light soy sauce
½ cup dry white wine
3 tablespoons peanut or vegetable oil
1 tablespoon sesame oil
1 bunch green onions, tops only, cut in 2-inch matchstick-size pieces
½ teaspoon freshly ground Szechuan or black pepper*
3 zucchini slices
3 thin carrot slices
3 cloves
Lemon or lime slices
Watercress
Steamed Red Snapper Oriental Preparation Instructions:
1. Place fish on a piece of cheesecloth which is 18 inches longer than the fish. Using cheesecloth, lower fish onto rack in a fish steamer or large, deep roasting pan with 1 ½ inches of stock in bottom. Arrange garlic slices on fish. Simmer covered until fish is tender and flakes with a fork (about 40 minutes).
2. Using cheesecloth, lift fish from steamer to a heated platter. Remove cheesecloth from fish, carefully lifting fish with spatula and cutting cheesecloth with scissors if necessary.
3. Mix soy sauce, wine, and peanut and sesame oils in a small saucepan; heat to boiling. Drizzle 3 tablespoons soy mixture over fish; arrange green onion tops decoratively on fish. Sprinkle ground pepper over fish. Place zucchini and carrot slices over eyes of fish and secure with cloves. Arrange lemon slices and watercress around fish. Pass remaining soy mixture to spoon over individual servings.
4. If desired, let fish stand 45 minutes after poaching, then refrigerate until chilled (about 4 hours). Spoon hot soy mixture over fish and garnish as directed. Pass remaining soy mixture.
Note: Whole white fish, lake trout, or other lean fish can be substituted for the red snapper.
* Lightly roast Szechuan pepper over medium heat in skillet before grinding.
Steamed Red Snapper Oriental Recipe: 8 TO 10 SERVINGS
Steamed Red Snapper Oriental