Steamed snapper with lemongrass

Steamed snapper with lemongrass

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
1 large snapper
salt
2 spring onions, sliced
2 slices fresh ginger
375ml water

Garnish

Quantity Ingredient
1/2 leek, washed and finely shredded into 5 cm strips, (white part only)
1 stalk lemongrass, finely chopped, tender part only
4 spring onions, finely shredded into 5 cm strips
1 red bird’s-eye chilli, seeded and cut into strips
1-2 tablespoons soy sauce
80ml peanut or vegetable oil
2 teaspoons sesame oil

Method

  1. Scale, clean and lightly rinse the fish and pat dry with paper towels. Slash in thickest part and lightly salt inside and out. Place spring onions and ginger in cavity. Arrange the fish in a single layer on the bottom of a baking dish. Add the water to the dish. Cover with foil or lid and cook gently over medium heat for 10–15 minutes or until the fish is cooked. Scatter over the shredded leek, lemongrass, spring onions and chilli. Cover well with foil or lid and cook gently over moderate heat for about 5 minutes or until cooked.
  2. Remove the fish and place onto 4 large serving plates. Sprinkle with soy sauce. Heat peanut and sesame oils in a small saucepan until very hot, then pour carefully and evenly over fish. Serve immediately (if the oil is hot enough there should be lots of sizzling as the garnish half-cooks).
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