| 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 igor@digex.net on Jan 28, 1997.
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