- Thaw fish, if frozen. Rinse and pat dry with paper towels. Score fish by making 4 diagonal cuts on the top sides, slicing almost to the bone. Set aside. In a small bowl stir together the fish sauce, lemon peel, and garlic; set aside.
- In a wok place a greased steamer rack over water. Bring water to boiling over high heat. Place fish on the rack so the sides do not touch. Brush the fish sauce mixture over fish. Cover and steam for 20 to 25 minutes or until fish flakes easily with a fork. Transfer fish to a serving platter; keep warm.
- Place lettuce on steamer rack; place rack over boiling water. Cover and steam for 1 to 2 minutes or until just limp. Arrange lettuce around fish on the serving platter; keep warm.
- For sauce, wipe out the wok with paper towels. Pour the cooking oil into the wok. Preheat the wok over medium-high heat. Stir-fry the gingerroot in hot oil for 15 seconds. Add the green onions; stir-fry about 2 minutes or until tender. Stir in the soy sauce and sesame oil.
- To serve, spoon some of the sauce over fish. Pass remaining sauce. If desired, garnish the platter with a Cucumber Loop. Makes 4 servings.
From the Test Kitchen
For the cucumber loop, select slender cucumbers with few seeds. Cut cucumbers lengthwise in half. Using a spoon, scrape out any seeds. Bias slice cucumber halves into 1-inch-thick pieces. Using a sharp knife, cut out 1-inch pieces into 7 or 9 bias slices, being sure to leave a narrow spine at one side to hold the slices together. Soak the cucumber pieces in a mixture of 2 cups water and 1 tablespoon salt about 10 minutes or until pliable. To form loop, on each cucumber piece start with the second slice and fold in every other slice in half.
Nutrition Facts (Steamed Snapper)
- Per serving:
- 200 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 50 mg chol. ,
- 890 mg sodium ,
- 4 g carb. ,
- 30 g pro.