Serves 2
25 min
Whole Thai Snapper with Ginger and Lime
Recipe GLPRadc39104dfdc91
A whole Thai snapper steamed with fresh ginger and scallions, dressed in a bright sauce of sesame oil, rice wine vinegar, pomegranate molasses, soy sauce, and lime juice. The delicate white fish absorbs the aromatic flavors while remaining tender and moist. A stunning presentation for two that balances umami, acid, and subtle sweetness.
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Ingredients
1 1/2 pound whole Thai snapper, cleaned and scaled
1/4 cup sesame oil
1 cup rice wine vinegar
1 tablespoon pomegranate molasses
1 teaspoon soy sauce
1 piece (2 inches by 2 inches) fresh ginger, peeled and sliced thin
4 whole green onions, trimmed and cut into 2-inch pieces
zest of 1 lime
juice from 1 lime
Directions
Pat the whole snapper dry inside and out with paper towels. Make 2–3 shallow diagonal cuts on each side of the fish to help it cook evenly and absorb flavors.
Arrange half of the sliced ginger and half of the green onion pieces inside the cavity of the fish. Place the remaining ginger slices and green onion pieces on top of the fish.
Set up a steamer with about 2 inches of water, or use a wok with a steaming rack. Bring the water to a boil.
Place the snapper on a heatproof plate and carefully set it on the steaming rack over the boiling water. Cover and steam for 12–15 minutes, until the fish is opaque throughout and flakes easily when tested with a fork, reaching an internal temperature of 145°F at the thickest part.
While the fish steams, whisk together the sesame oil, rice wine vinegar, pomegranate molasses, and soy sauce in a small bowl. Stir in the lime juice and lime zest until well combined.
Carefully transfer the steamed snapper to a serving platter. Pour the sauce evenly over the fish and the ginger-scallion garnish. Serve immediately while hot, allowing guests to share the whole fish and enjoy the aromatic aromatics.
