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    Steamed Fish w/ Spicy Mint Sauce


    Source of Recipe


    Cooking Light, Jan/Feb 1995, page 74

    List of Ingredients




    1 teaspoon peanut oil (off plan)
    1 whole red snapper (2-1/2-pound) cleaned
    1 tablespoon minced fresh lemon grass
    5 thin slices peeled gingerroot
    4 lime slices
    1/3 cup chopped fresh mint
    1/3 cup fresh lime juice
    2 tablespoons chopped shallot
    2 tablespoons chopped fresh green chile
    1 tablespoon fish sauce (off plan)
    1 garlic clove minced
    Fresh mint sprigs (optional)

    Recipe



    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.

    —————
    Serving Ideas: Spoon sauce over fish; garnish with mint, if desired.

 

 

 

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