A
AALARD
Guest
Steamed Red Snapper with Fresh Ginger and Lime
Ingredients
4 tablespoons fish sauce
1 lime, juiced
2 tablespoons grapefruit juice
2 tablespoons peanut oil
6 scallions
4 6-ounce filets of flakey white fish (snapper or halibut work well), boneless/skinless
1 inch piece of fresh ginger, peeled and julienned
2 medium cloves of garlic, peeled and thinly sliced
1 lime, finely sliced
1 cup of cilantro leaves with stem, for garnish
2 scallions, cut on the bias, for garnish
Directions
Pre-heat oven to 450 degrees F. Cut scallions in half so you have 12 equal-length batons about 4-5 inches long (they should be about the same length as your fish filets). Prepare marinade: in a small mixing bowl whisk together lime juice, grapefruit juice, fish sauce and peanut oil. Cut out 4 squares of parchment paper (about 17-inches long) and fold in half so they have a crease down the middle.
Working with one portion at a time, place 3 scallion batons in the centre of a parchment square just to one side of the crease (arranged like a small raft). Place 1 filet of fish on top, then place a little julienned ginger and sliced garlic on top. Add about 1 tablespoon of the marinade over the fish then cover with 3 paper-thin lime slices.
Fold parchment over fish then make small over-lapping folds along the perimeter to secure the pouch. At the corners you can make deeper fold so you should end up with a half-moon shaped pouch. Place pouches on a roasting tray and bake in the oven for about 10 minutes until the parchment pouch has puffed up
Serve individual pouches on a plate and cut open at the table – be careful of the steam. Garnish with cilantro and scallion. Serve with steamed jasmine rice.
Ingredients
4 tablespoons fish sauce
1 lime, juiced
2 tablespoons grapefruit juice
2 tablespoons peanut oil
6 scallions
4 6-ounce filets of flakey white fish (snapper or halibut work well), boneless/skinless
1 inch piece of fresh ginger, peeled and julienned
2 medium cloves of garlic, peeled and thinly sliced
1 lime, finely sliced
1 cup of cilantro leaves with stem, for garnish
2 scallions, cut on the bias, for garnish
Directions
Pre-heat oven to 450 degrees F. Cut scallions in half so you have 12 equal-length batons about 4-5 inches long (they should be about the same length as your fish filets). Prepare marinade: in a small mixing bowl whisk together lime juice, grapefruit juice, fish sauce and peanut oil. Cut out 4 squares of parchment paper (about 17-inches long) and fold in half so they have a crease down the middle.
Working with one portion at a time, place 3 scallion batons in the centre of a parchment square just to one side of the crease (arranged like a small raft). Place 1 filet of fish on top, then place a little julienned ginger and sliced garlic on top. Add about 1 tablespoon of the marinade over the fish then cover with 3 paper-thin lime slices.
Fold parchment over fish then make small over-lapping folds along the perimeter to secure the pouch. At the corners you can make deeper fold so you should end up with a half-moon shaped pouch. Place pouches on a roasting tray and bake in the oven for about 10 minutes until the parchment pouch has puffed up
Serve individual pouches on a plate and cut open at the table – be careful of the steam. Garnish with cilantro and scallion. Serve with steamed jasmine rice.