| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | ts | Peanut oil |
| 1 | Whole red snapper, (2-1/2-pound) cleaned | |
| 1 | tb | Minced fresh lemon grass |
| 5 | Thin slices peeled gingerroot | |
| 4 | Lime slices | |
| 1/3 | c | Chopped fresh mint |
| 1/3 | c | Fresh lime juice |
| 2 | tb | Chopped shallot |
| 2 | tb | Chopped fresh green chile |
| 1 | tb | Fish sauce |
| 1 | Garlic clove, minced | |
| Fresh mint sprigs, (optional) |
INSTRUCTIONS
Brush peanut oil over both sides of fish. Stuff lemon grass, gingerroot, and lime slices into fish cavity. Add water to fish poacher or large, shallow roasting pan to a depth of 1 inch. Place steaming rack in pan; place pan over 2 burners, and bring water to a boil. Arrange fish on rack; cover, reduce heat, and simmer 18 minutes or until fish flakes easily when tested with a fork. Remove fish to a serving platter. Combine mint and next 5 ingredients in a bowl, and stir well. Yield: 4 servings (serving size: 4 ounces of fish and 1/4 cup sauce). Per serving: 133 Calories; 3g Fat (18% calories from fat); 7g Protein; 23g Carbohydrate; 8mg Cholesterol; 30mg Sodium Serving Ideas : Spoon sauce over fish; garnish with mint, if desired. Recipe by: Cooking Light, Jan/Feb 1995, page 74 Posted to MC-Recipe Digest V1 #417 by [email protected] on Jan 28, 1997.
A Message from our Provider:
“God weeps for you”