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Thai Steamed Snapper
- 1 (1.0-pound) skinless fillet of snapper or other white fish
- 1/4 teaspoon fine sea salt
- 1 tablespoon canola oil
- 1 tablespoon finely chopped fresh ginger
- 1 green onion, thinly sliced
- 2 Thai or serrano chiles, seeded and cut into very thin strips
- Zest of 1 lime
- 2 teaspoons fish sauce
- Lime wedges
Arrange a steamer basket or cake rack in a large wok or deep skillet and add enough water to reach just below the rack; set aside.
Place fish on a large piece of oiled parchment paper and season with salt.
Heat oil in a small skillet over medium-high heat.
Add ginger, green onions and chiles and cook, stirring frequently, until fragrant but not browned, about 1 minute.
Stir in lime zest and fish sauce and cook for about 10 seconds more.
Pour mixture over fish and wrap up parchment paper snugly to form a packet.
Carefully transfer fish to rack in wok or skillet.
Bring water to a simmer over medium heat, cover and steam until fish is just cooked through, 8 to 10 minutes.
Carefully remove parchment packet from wok and transfer to a large plate.
Serve with lime wedges.
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- 1 (1.0-pound) skinless fillet of snapper or other white fish
- 1/4 teaspoon fine sea salt
- 1 tablespoon canola oil
- 1 tablespoon finely chopped fresh ginger
- 1 green onion, thinly sliced
- 2 Thai or serrano chiles, seeded and cut into very thin strips
- Zest of 1 lime
- 2 teaspoons fish sauce
- Lime wedges