Steamed Red Snapper with Ginger, Chiles, and Sesame Oil – a delicious recipe with red snapper, Sherry, salt, vegetable oil, fresh ginger, scallion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
Cover wok and bring water to a boil.
3
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.
4
Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
5
Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then saute ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish.
6
Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes.
7
Carefully remove plate from wok and sprinkle fish with sesame oil.
92
kcal
Calories
8
g
Fat
5
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Steamed Red Snapper with Ginger, Chiles, and Sesame Oil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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