| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Niger |
Tamwt02 |
4 |
servings |
INGREDIENTS
| 1 |
|
Whole Fish -; (2 to 3 lbs) |
|
|
(sea bass; red snapper or rock cod), |
|
|
Cleaned; gutted, |
|
|
With the head and tail intact |
|
|
=== MARINADE === |
| 1 |
ts |
Salt |
|
|
Juice of 1 lemon |
| 1 |
tb |
Sesame oil |
| 2 |
tb |
Peeled and slivered ginger |
| 2 |
|
Garlic cloves; roughly chopped |
| 2 |
|
Scallions; white and green parts, cut into slices |
|
|
On the diagonal |
| 2 |
|
Ginger chunks |
| 3 |
tb |
Peanut oil |
| 2 |
tb |
Sesame oil |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Fresh lemon juice |
| 1 |
ts |
Sugar |
|
|
=== GARNISH === |
|
|
Sliced scallions |
|
|
Toasted black sesame seeds |
|
|
Toasted white sesame seeds |
INSTRUCTIONS
Rinse the fish under cold running water, pat dry, and place on a lightly
oiled, heatproof platter that will fit in your steamer or a large roasting
pan. Cut 3 deep diagonal gashes along each side of the fish, to allow the
flavors to penetrate the meat. Sprinkle the inside cavity and outside of
the fish with the salt, squeeze the lemon juice over the fish, drizzle with
sesame oil, then stuff the slivered ginger and chopped garlic into the
gashes. Scatter the scallions over the fish, and marinate at room
temperature for 20 minutes. Fill the steamer or roasting pan with water to
within an inch of the steamer rack, and bring to a boil. Reduce to a
simmer, and add the ginger chunks to the water. Place platter with fish on
steaming rack, cover, and steam over low heat for 20 to 25 minutes,
depending on the thickness of the fish (plan on 10 minutes for each 1 inch
of thickness at its widest point). About 5 minutes before the fish is done,
heat the peanut oil and the sesame oil in a small saucepan until hot, about
3 to 5 minutes. Remove from the heat and stir in the soy sauce, lemon juice
and sugar. Test fish for doneness by poking with a fork or chopsticks. The
fish meat should flake easily at its thickest part. Remove from the
steamer, pour the hot oil mixture over the fish, and serve immediately.
This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B16 broadcast 01-29-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-11-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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