Steamed Snapper with Ginger, Lime, and Cilantro

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  7 ½ tbsp or 8g

• Clam Juice

  Cento Fine Foods

  3 oz or 85g

• Lime juice

  Raw

  3 tbsp or 45g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 tbsp chopped or 18g

• Ginger root

  Raw

  1 ½ tbsp or 9g

• Soy sauce

  Made from soy (tamari)

  1 ½ tbsp or 27g

• Sesame oil

  Salad or cooking

  1 ½ tbsp or 20g

• Fish sauce

  Ready-to-serve

  1 ½ tsp or 9g

• Snapper

  Fish, mixed species, raw

  3 fillet or 654g

Directions

1. Finely chop cilantro. To peel and grate fresh ginger: Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
2. Mix about two-thirds of the cilantro and next 7 ingredients (clam juice, lime juice, green onions, ginger, soy sauce, sesame oil, and fish sauce) in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
3. Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut.
4. Serve with sauce; garnish with remaining cilantro.

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