Steamed fish with spicy mint sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Peanut oil |
| 2½ | pounds | Whole red snapper -- |
| Cleaned | ||
| 1 | tablespoon | Fresh lemon grass -- minced |
| 4 | Lime slices | |
| ⅓ | cup | Fresh lime juice |
| 2 | tablespoons | Shallots -- chopped |
| 2 | tablespoons | Fresh green chile -- choped |
| 1 | tablespoon | Fish sauce |
| 1 | clove | Garlic -- minced |
| Fresh mint sprigs -- | ||
| Optional | ||
Directions
Recipe by: Cooking Light, Jan/Feb 1995 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. Spoon sauce over fish; garnish with mint, if desired.
Typed by Olivia Liebermann
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