Asian style steamed snapper with Bok Choy

Standard

This is a modified wolfgang puck recipe. pretty easy. you will need a 2 level bamboo steamer and a wok

Steaming liquid

1 quart water
3 inch piece of ginger sliced
4 Kafir lime leaves (optional see note at bottom)
1 1 inch by 3 inch piece of lemon peel
1 1x3inch piece lime peel
3 scallions
1 cup white wine
1 jalapeno cut into large chuncks
2 Tbsp oil
1 Tbsp salt
1 baby bok choy leaves pulled apart
pepper

Sauce
2 Tbsp oil
1 Tbsp chopped ginger
2 cloves garlic thinly sliced
1/2 jalapeno thinly sliced
1/4 cup soy sauce
1 Tbsp sugar
2 Tbsp butter
2 scallions thinly sliced,white and green parts separated

4 4-6oz red snapper portions,skin on
3 baby bok choys sliced in half lengthwise

Bring the water to a boil in the wok. add the ginger,lime leaves,citrus peels,scallions wine jalapeno and oil.
bring back to a boil and cook for 10 minutes

while the steaming liquid is boiling prepare the steamer. In on part line the bottom with some leaves from 1 of the bok choy’s. make sure not to cover the bottom completely. season the fish with pepper and lay on the bok choy skin side up.
in the second steamer part place the remaining bok choy halves,arranging them to they dont overlap. you will probably have extra bok choy.
after the steaming liquid has boiled for 10 minutes place the steamer half with the fish over the water and steam for 1 minute. after 1 minute place the steamer half with the bok choy on top of the fish and continue steaming for 6 more minutes. check the fish for doneness by sliding a fork into the fish through the skin. if it slides in easily its done,if it resists its not done.

remove the fish and bok choy and keep warm while you make the sauce

sauce:

heat a the oil in a saute pan over medium high heat, when hot add the ginger,garlic and japeno slice and saute 3 minutes,until the garlic just starts to turn brown. add the soy sauce and 1/2 cup of the steaming liquid. bring to a boil and cook 2 minutes. add the sugar and cook 1 more minute. reduce heat and whisk in the butter. add the white part of the scallions and remove from heat.

place some cooked rice on a platter. top with the bok choy  and then the snapper,skin side up. spoon the sauce over the fish and garnish with the green part of the scallions

serves 4

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