Steamed Red Snapper with Fresh Ginger and Lime
In KitchenDaily's Pantry Project video series, Gail Simmons demonstrates how you can make the most out of ingredients in your pantry. This Red Snapper dish gains tons of flavor from grapefruit juice, peanut oil and fish sauce, a pungent and complex SouthEast Asian condiment. Watch the related video to see Gail prepare the Steamed Red Snapper with Fresh Ginger and Lime.
Pre-heat oven to 450 degrees F. Cut scallions in half so you have 12 equal-length batons about 4-5 inches long (they should be about the same length as your fish filets). Prepare marinade: in a small mixing bowl whisk together lime juice, grapefruit juice, fish sauce and peanut oil. Cut out 4 squares of parchment paper (about 17-inches long) and fold in half so they have a crease down the middle.
Working with one portion at a time, place 3 scallion batons in the centre of a parchment square just to one side of the crease (arranged like a small raft). Place 1 filet of fish on top, then place a little julienned ginger and sliced garlic on top. Add about 1 tablespoon of the marinade over the fish then cover with 3 paper-thin lime slices.
Fold parchment over fish then make small over-lapping folds along the perimeter to secure the pouch. At the corners you can make deeper fold so you should end up with a half-moon shaped pouch. Place pouches on a roasting tray and bake in the oven for about 10 minutes until the parchment pouch has puffed up
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