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Print this Recipe    Steamed Red Snapper

1 whole fish (3 lbs), cleaned, with the head left on
1 1/2 tsp (7 ml) salt
2 inch (5 cm) piece of fresh ginger root
4 scallions
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sesame seed oil
3 tablespoons (45 ml) rice wine or dry sherry

Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm)
apart; it does not matter if the gashes hit the bone. Rub the salt
all over the fish, inside the cavity as well as on the skin outside,
then put the fish on a plate or in a shallow bowl.

Slice the ginger thinly. Clean the scallions, then cut into 1 inch
(2 1/2 cm) lengths. Put half the scallions and ginger into the
cavity of the fish. Carefully sprinkle the soy sauce and sesame
oil over the fish, then spread the rest of the ginger and scallions
on top.

Pour one or two inches (2 1/2 or 5 cm) of water into a wok. Put
the plate in a steamer tray and set the tray over the water.
Sprinkle the wine or sherry over the fish. Bring the water to a
boil, then cover the steamer and steam the fish for 20 to 25 minutes.
Remove from the steamer carefully and serve the fish immediately.

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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
quick & tasty, April 30, 2004 - 11:38 PM
Reviewer: Anonymous from Little Rock, AR USA
How can you go wrong with fresh ginger and sherry?! This dish was very easy and quick to prepare with things I keep on hand. Perfect for a week night.

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