Best Ginger Steamed Red Snapper Recipes

Steamed Red Snapper with Ginger, Chiles, and Sesame Oil image

Yield Makes 2 servings

Number Of Ingredients 8

1 (1-pound) red snapper fillet with skin (3/4 inch thick)
1 tablespoon medium-dry Sherry
1/2 teaspoon salt
2 tablespoons vegetable oil
1 (3-inch) piece fresh ginger, peeled and cut into 1/16-inch-thick matchsticks (1 1/2 inches long)
1 scallion, cut lengthwise into 1 1/2-inch-long very thin strips (1/3 cup)
2 fresh serrano chiles, seeded and cut lengthwise into very thin strips
1/2 teaspoon Asian sesame oil

Steps:

Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.

GINGER STEAMED RED SNAPPER image

Categories Fish Dinner

Yield servings

Number Of Ingredients 7

1 tbsp sesame seeds
1 (5-inch) pieve fresh ginger
1/4 cup mirin or rice wine (or 1/4 cup white wine plus 1 tbsp granular sugar substitute)
4 (6-oz) red snapper fillets
8 scallions, cut in half crosswise and thinly sliced lengthwise
2 tsp dark sesame oil
Salt and freshly ground black pepper

Steps:

Toast sesame seeds in a small skillet over low heat, stirring frequently, until fragrant and golden, about 3 minutes. Finely grate 1 tbsp ginger and roughly chop the rest to fill about a 1/4 cup measure. Place chopped ginger in a large saucepan and cover with water to reach 2 inches. Add vinegar and bring to a simmer. Season snapper with grated ginger, salt and pepper. Place in steamer insert, add scallions, cover, and steam until flesh flakes easily, about 10 minutes. Serve hot, drizzled with oil and topped with sesame seeds.