Best Steamed Red Snapper With Ginger Chiles And Sesame Oil Recipes

Seared Red Snapper With Ginger, Garlic and Cilantro Soy Sauce image

Provided by Oolala

Categories Asian

Time 10m

Yield 1 serving(s)

Number Of Ingredients 10

1 (6 ounce) red snapper fillets
cornstarch, for dredging
olive oil, to coat pan
2 ounces sesame seed oil
1 teaspoon ground ginger
1 teaspoon fresh garlic, minced I presume
1 ounce soy sauce
1 ounce water
2 tablespoons fresh cilantro, finely chopped
2 ounces sesame seeds

Steps:

Dredge fish in cornstarch to coat.
Heat the olive oil to hot, in an appropriate sized pan, and cook (fry) the fish until just done, about 2-3 minutes.
Remove fish from pan and set aside.
Heat sesame oil in the pan until steaming.
Add ginger and garlic.
Apply this mixture over fish.
Combine the soy sauce and water and pour over the fish.
Now add the cilantro on top and then the sesame seeds (I like toast seeds for a nice flavor).

Nutrition Facts : Calories 1072.7, Fat 88, SaturatedFat 12.7, Cholesterol 79.8, Sodium 1689.4, Carbohydrate 17.3, Fiber 7.3, Sugar 0.8, Protein 58.1

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.