This savory steamed red snapper is an impressive dish when served as a party entree.Keep this health fact in mind,too: If you eat fish at least once a week,you can help lower your blood pressure,triglycerides,and cholesterol,thus reducing your risk of heart disease.
Ingredients for 4 servings:
(1) 1 (4-pound) whole red snapper,skin scored in 3 places on each side (2) 1/2 cup packed fresh cilantro leaves (3) 3 scallions,white and green parts,cut in 2-inch pieces (4) 1/4 cup peeled and chopped fresh ginger (5) 2 tablespoons reduced-sodium soy sauce (6) 1 tablespoon rice vinegar or white wine vinegar (7) 1 teaspoon toasted sesame oil
1. Place 1 inch water in a large Dutch oven.Remove the tops and bottoms from two well-scrubbed empty tuna cans (leaving just the ring) and place in the Dutch oven.Or cut a large raw baking potato into three 2-inch-thick rings and place them in the Dutch oven.
2. Place the fish on a heat-safe plate that will fit comfortably in the Dutch oven,trim the tail to fit if necessary,but the head can lap a little over the side.Stuff the cilantro leaves in the belly and sprinkle the scallions and ginger over the top of the fish.Stand the plate on the cans or the potato rings in the Dutch oven.
3. Place the Dutch oven over medium-high heat and bring the water to a simmer.Cover the pot and steam the fish until tender,about 10 minutes.Remove from heat and let the pot stand,covered,for 5 minutes.
4.Using oven mitts to protect hands,remove the plate from the pot.Drain any liquid from the plate,sprinkle the fish with the soy sauce,vinegar,and sesame oil,and serve at once with a spoonful of herbs and any sauce on the plate.
Ingredients for 4 servings:
(1) 1 (4-pound) whole red snapper,skin scored in 3 places on each side (2) 1/2 cup packed fresh cilantro leaves (3) 3 scallions,white and green parts,cut in 2-inch pieces (4) 1/4 cup peeled and chopped fresh ginger (5) 2 tablespoons reduced-sodium soy sauce (6) 1 tablespoon rice vinegar or white wine vinegar (7) 1 teaspoon toasted sesame oil
1. Place 1 inch water in a large Dutch oven.Remove the tops and bottoms from two well-scrubbed empty tuna cans (leaving just the ring) and place in the Dutch oven.Or cut a large raw baking potato into three 2-inch-thick rings and place them in the Dutch oven.
2. Place the fish on a heat-safe plate that will fit comfortably in the Dutch oven,trim the tail to fit if necessary,but the head can lap a little over the side.Stuff the cilantro leaves in the belly and sprinkle the scallions and ginger over the top of the fish.Stand the plate on the cans or the potato rings in the Dutch oven.
3. Place the Dutch oven over medium-high heat and bring the water to a simmer.Cover the pot and steam the fish until tender,about 10 minutes.Remove from heat and let the pot stand,covered,for 5 minutes.
4.Using oven mitts to protect hands,remove the plate from the pot.Drain any liquid from the plate,sprinkle the fish with the soy sauce,vinegar,and sesame oil,and serve at once with a spoonful of herbs and any sauce on the plate.
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