Thai Steamed Snapper
- Total Time
Steaming—cooking on a rack over gently simmering liquid—is a good way to cook seafood, because you don’t need to use any fat and the fish stays moist.
uncooked onion(s)1 medium, chopped
garlic clove(s)3 clove(s), medium, minced
lemon grass2 oz, fresh, about (6-inch) , cut into 1-inch pieces
ginger root2 Tbsp, fresh, peeled and grated
Thai curry paste1 tsp, (red)
uncooked snapper fillet(s)24 oz, red variety, 4 (6-ounce), skinned
snow peas½ pound(s), fresh, trimmed and halved crosswise
fresh lime juice2 Tbsp
cilantro2 Tbsp, fresh, chopped
fish sauce1 Tbsp, (nam pla)
cooked white rice2 cup(s), hot
uncooked scallion(s)2 medium, chopped
- Bring the water, onion, garlic, lemongrass, ginger, and curry paste to a boil in a steamer pot. Reduce the heat and simmer, uncovered, about 10 minutes.
- Coat the bottom of the steamer rack with nonstick spray. Place the fish on the rack, and set the rack over the pot. Cover and cook 4 minutes. Add the snow peas and cook until the fish is just opaque in the center and the snow peas are crisp-tender, about 2 minutes longer.
- Remove the steamer rack from the steamer pot and set aside. Then stir the lime juice, cilantro, and fish sauce into the broth. Remove from the heat and discard the lemongrass.
- Place 1⁄2 cup of the rice in the bottom of each of 4 shallow bowls. Top each bowl with 1 fish fillet, 1⁄4 of the snow peas, and some of the scallions. Spoon the broth over each fillet (about 1⁄3 cup) and serve at once. Yields 1 bowl per serving.