Red Snapper With Ginger
Red Snapped with Ginger
Ingredients:
2 6 oz. Skin on Red Snapper Fillers
Sea Salt
Freshly ground pepper
1tbsp. Salted butter softened
1 1/2 tsp. Fresh ginger matchsticks (peel before slicing)
1/2 serano chili cut into thin slices
4 whole cilantro sprig leaves and stems cut on the bias
1 scallion thinly sliced on the bias
Instructions:
Prepare a deep wok or pot with tight fitting lid and a shallow baking dish that fits inside. Place a few upside-down ramekins, an inverted bamboo steamer or a perforated insert of a pressure cooker in the wok to hold the pie plate above the bottom of the pot to allow steam to circulate. Season the fish with salt and pepper. Brush the fillers on both sides with butter. Lay the fish skin side up in the baking dish and sprinkle the ginger, chili, cilantro and scallions on top. Bring 2 inches of water to a simmer in the wok. Place the baking dish on top of the ramekins, cover the pan and steam there until there is no resistance when the fish is pierced with a roasting fork (about 8 minutes). Remove the steamer from the heat. Serve each filled with herbs and juices on top.
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