Plate Steamed Red Snapper
Black sea bass, striped bass, catfish, salmon, and halibut are also delicious steamed, and can be substituted for the snapper.
Martha Stewart Living, April/May 1993
- 2 red-snapper fillets (about 8 ounces each), skin on
- Salt and freshly ground black pepper
- 1 teaspoon toasted sesame oil
- 1 tablespoon chopped fresh cilantro, plus a few sprigs for garnish
- 1 stalk lemon grass, trimmed and thinly sliced, or two 1-inch strips lemon peel
- 2 scallions, cut into thin strips about 4 inches long
- One 4-inch piece of ginger, peeled and cut into thin strips
- 4 shiitake or white mushrooms, stemmed and thinly sliced
- 1 tablespoon soy sauce
- 1 teaspoon rice-wine vinegar
- Place a steaming rack in a large wok. Fill wok with water to 1 inch below the rack. Place a heatproof plate on rack, making sure plate doesn't touch sides of wok.
- Season fillets with salt and pepper. Coat lightly on both sides with sesame oil. Sprinkle flesh side with chopped cilantro.
- Place one fillet on the plate, skin side down. Sprinkle with some lemon grass or peel; sprinkle remainder around plate. Place second fillet, skin side up, on top of first.
- Scatter scallions, ginger, and mushrooms on top of and around fish. Drizzle with soy sauce and vinegar.
- Bring water to a boil, turn down to a steady simmer, and cover wok. Steam until the fish flakes at thickest part, 10 to 15 minutes. Serve directly from plate.
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