Wednesday, December 1, 2010

Steamed Red Snapper with Lemongrass Rice

 Red Snapper steamed in soy sauce, scallions and ginger. My mom bought this whole snapper but it was a tad too big to fit my freezer so she asked the fish monger to saw the head off. So here, I only have the body and tail part (I'm saving the head for a soup). I steamed the fish after marinating it in soy sauce, fish sauce, water, and sesame oil. I steamed the fish with scallions, ginger and lemongrass over a pot of boiling water with white wine and a few stalks of lemongrass for aroma. Rice was cooked with lemongrass stalks and lime zest. Served with Gai Lan that was stir fried in garlic and sesame oil. Garnished with scallions, cilantro and sweet n' salty, deep-fried lotus root slices. Fish was filleted before serving. Yummeh!

Body and Tail of Snapper

Dressed for the steamer
The finished steamed dish


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