Red Snapper is infused with the roasted garlic, ginger, sesame oil and soy sauce. It’s a very colorful, easy and healthy recipe and comes together beautifully.
Ingredients
- •1 whole red snapper
- •7.5 ml (1 ½ teaspoons) fish sauce
- •1.3 ml (¼ teaspoon) ground black pepper
- •2.5 cm (1 inch) piece of fresh ginger, cut into slivers
- •4 cloves garlic, very thinly sliced
- •2 to 3 green onions, cut into slivers
- •1 stalk lemongrass, sliced diagonally into long thin shreds
- •30 ml (2 tablespoons) vegetable oil
- •30 ml (2 tablespoons) soy sauce
- •7.5 ml (1 ½ teaspoons) sugar, or as needed
- •15 ml (1 tablespoon) rice wine
- •1.3 ml (¼ teaspoon) sesame oil
Preparation
- Slice 3 or 4 shallow diagonal cuts on the fish. In a small bowl, combine the fish sauce and black pepper and rub all over the fish, including in the cuts. Marinate the fish for 1 hour in the refrigerator.
Remove the marinated fish from the refrigerator and place half of the ginger, half of the green onions, and all of the lemongrass inside the belly cavity.
Put about 5 cm (2 inches) of water into the bottom of a large round steamer, and bring it to a boil. Place the fish on a plate, parchment round, or foil, and put it inside the steamer until fully cooked.
Discard ginger, green onions, and lemongrass from the belly. Arrange fresh slivered ginger and green onions on top.
Heat the vegetable oil in a skillet and add the sliced garlic. As the garlic start to brown transfer it to a plate. When all of the garlic is browned, pour some of the garlicky oil on top of the fish. Do not clean the pan.
In the skillet combine the soy sauce, sugar, rice wine, and 30 ml (2 tablespoons) of water. Heat and stir to dissolve the sugar, then add the sesame oil. Pour this sauce on and around the fish, and sprinkle with roasted garlic.