Prepare to embark on a culinary journey that will transform your kitchen into a gourmet Asian seafood haven! This Steamed Red Snapper with Ginger Chiles and Sesame Oil is not just a recipe—it's a sensory experience that combines delicate fish, aromatic spices, and traditional cooking techniques. Whether you're a seasoned home chef or a curious food adventurer, this dish promises to tantalize your taste buds and impress even the most discerning dinner guests with its elegant simplicity and bold flavors.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 whole red snapper, cleaned
- 2 tablespoons sesame oil
- 2 tablespoons fresh ginger, julienned
- 2-3 red chiles, sliced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- Fresh cilantro for garnish
Instructions
- Prepare the red snapper by rinsing it thoroughly under cold water and patting dry with paper towels. Using a sharp knife, make 2-3 diagonal cuts on each side of the fish to help it cook evenly and allow seasonings to penetrate.
- Place a large bamboo steamer or metal steamer basket over a wok or large pot filled with about 2 inches of water. Ensure the water does not touch the bottom of the steamer.
- Line the steamer with parchment paper or a large banana leaf to prevent the fish from sticking. Carefully transfer the cleaned red snapper to the prepared steamer.
- Drizzle the sesame oil evenly over the fish, making sure to coat both sides. Sprinkle the julienned ginger and sliced red chiles over and inside the fish.
- Bring the water in the wok or pot to a rapid boil over high heat. Once boiling, reduce heat to medium-high and place the steamer on top.
- Cover the steamer and steam the fish for approximately 15-20 minutes, depending on the thickness of the fish. The fish is done when the flesh becomes opaque and easily flakes with a fork.
- During the last minute of cooking, drizzle the soy sauce over the fish to add depth of flavor.
- Carefully remove the steamer from heat. Using two spatulas, gently transfer the steamed fish to a serving platter.
- Garnish with chopped green onions and fresh cilantro leaves. Serve immediately while hot, accompanied by steamed rice if desired.
Tips
- Choose the Freshest Fish: Select a red snapper with clear eyes, firm flesh, and a fresh ocean smell. Ask your fishmonger to clean and scale the fish for convenience.
- Steaming Precision: Invest in a good quality bamboo or metal steamer. The key is maintaining consistent steam and not overcooking the delicate fish.
- Cutting Technique: The diagonal cuts on the fish aren't just for show—they help the seasonings penetrate deeply and ensure even cooking.
- Water Level Matters: Ensure your steaming water doesn't touch the fish directly. About 2 inches of water is perfect for creating steady steam.
- Timing is Critical: Most red snappers will cook in 15-20 minutes. Thicker fish might need a few extra minutes, so check for opaque, flaky flesh.
- Flavor Layering: Don't be shy with ginger and chiles. They infuse the fish with incredible depth and warmth.
- Serve Immediately: Steamed fish is best enjoyed hot, straight from the steamer. Pair with steamed jasmine rice for an authentic experience.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 35g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 80mg
