| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Fish and, Seafood | 4 | Servings | |
INGREDIENTS
| 1 | t | Peanut oil |
| 1 | Whole red snapper | |
| 2-1/2-pound cleaned | ||
| 1 | T | 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 | T | Chopped shallot |
| 2 | T | Chopped fresh green chile |
| 1 | T | 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 igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 0mg
Sodium: 2.3mg
Potassium: 79.7mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: <1g