Flash-Steamed Spiced Red Snapper

Flash-Steamed Spiced Red Snapper

Serves 4
This recipe for oven-steamed whole fish calls for red snapper, but feel free to check with your fish monger for a recommendation for other options. The fish is stuffed with ginger, garlic and star anise and rubbed with Chinese five-spice powder for an Asian flair. Serve with steamed bok choy and rice.
  • 1 (3-pound) whole red snapper, scaled and cleaned
  • 2 cloves garlic, thinly sliced
  • 1 (1-inch) piece ginger, thinly sliced
  • 1 tablespoon five-spice powder
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1 1/2 cup vegetable or chicken stock
  • 1 tablespoon thinly sliced lemongrass
  • 3 whole star anise
  • 4 green onions, green parts only, thinly sliced
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Preheat oven to 400°F. Cut 3 diagonal slits on each side of the fish and stuff them with garlic and ginger. Fill cavity with any leftover garlic or ginger. Season fish all over, including inside the cavity, with five-spice powder, garlic powder, salt and pepper.

Put stock, lemongrass, and star anise into the bottom of a large baking dish. Arrange fish on a rack set inside the dish so that it rests just above the stock. Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 30 minutes.

Carve fish into four portions and transfer to plates. Drizzle with juices from the baking dish and garnish with green onions.
Nutritional Info: 
Per Serving: 360 calories (45 from fat), 5g total fat, 1g saturated fat, 115mg cholesterol, 730mg sodium, 8g carbohydrates, (1 g dietary fiber, 1g sugar), 66g protein.
Special Diets: 

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