Serves 4
35 min
Whole Steamed Fish with Ginger and Cilantro
Recipe GLPR0aec9239907a55
A delicate whole snapper steamed until tender and opaque, infused with fresh lemon and ginger, then finished with a dramatic pour of hot sesame and canola oil to gently crisp the skin. Topped with bright cilantro and a squeeze of fresh lemon juice, this elegant dish celebrates the clean, delicate flavor of fish and aromatic Asian-inspired seasonings.
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Ingredients
1 whole snapper (about 2 lb), cleaned with head and tail intact
1 lemon
Kosher salt to taste
2-inch piece fresh ginger, peeled and cut into matchsticks
3 tablespoons canola oil
3 tablespoons sesame oil
3 tablespoons soy sauce
1 cup fresh cilantro leaves, lightly packed
Directions
Rinse the cleaned snapper thoroughly under cold running water, then pat it completely dry with paper towels. Cut half of the lemon into 4 slices, each about 1/4-inch thick. Carefully place the lemon slices inside the body cavity of the fish, arranging them so they overlap slightly. Season the interior and exterior of the fish evenly with kosher salt.
Pour water to a depth of 2 inches into a large wok or wide sauté pan and place a large steamer rack inside. Line the steamer rack with a sheet of parchment paper. Set the prepared fish on the parchment, curling the tail toward the body if needed to fit within the steamer. Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer. Steam the fish for about 20 minutes, or until the flesh is firm to the touch and completely opaque when tested with a knife tip at the thickest part of the body.
Carefully transfer the steamed fish to a serving platter. Discard the parchment paper and lemon slices from the cavity. Distribute the ginger matchsticks evenly over the top of the fish.
In a small frying pan over medium-high heat, warm the canola and sesame oils together until the mixture just begins to smoke, about 2 to 3 minutes. Carefully and slowly pour the hot oil over the fish, allowing it to gently crisp the skin. Drizzle the soy sauce over the fish and squeeze juice from the remaining lemon half across the top. Scatter the fresh cilantro leaves over the fish as a final garnish and serve immediately.
