Steamed Red Snapper with Spices

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Steamed Red Snapper with Spices
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This recipe and others can be found in the following article:

Borneo's Forest Food

Article and Location Photos by Victor Paul Borg

 



Ingredients



  • 1 large red snapper
  • Salt
  • 3 red chiles, seeds and stems removed, finely chopped
  • 1 tablespoon ginger, cut in strands
  • 4 cloves garlic, sliced lengthwise
  • Salt to taste.
  • Four cloves garlic, roughly chopped, to deep fry for garnish
  • Vegetable Oil
  • Chile sauce, to serve


  • Instructions


    Gut the fish and scrape off any scales. Then make four diagonal slashes on both sides of its belly, and in the slashes rub in salt, and then put the red chiles, ginger, and garlic in the slashes.

    Steam the fish on low heat for 10 to 15 minutes, until just cooked (although cooking time will depend on the contraption used for steaming; be aware that it is very easy to overcook the red snapper).

    Deep fry the chopped garlic in hot oil -- but not smoking -- for a minute, until brown. This is used in the end to sprinkle on the fish.

    To make enough chile sauce for about four people, in a pestle and mortar pound or crush 10 red chiles, 4 cloves garlic, then squeeze in about 2 lemons, and mix. You can add a drizzle of water if you want the chile sauce to be less intense, and even a drizzle of Thai fish sauce.

    Servings
    2
    Servings
    2
    Steamed Red Snapper with Spices
    • 1
    • 2
    • 3
    • 4
    • 5
    Votes: 0
    Rating: 0
    You:
    Rate this recipe!
    Print Recipe

    This recipe and others can be found in the following article:

    Borneo's Forest Food

    Article and Location Photos by Victor Paul Borg

     



    Ingredients



  • 1 large red snapper
  • Salt
  • 3 red chiles, seeds and stems removed, finely chopped
  • 1 tablespoon ginger, cut in strands
  • 4 cloves garlic, sliced lengthwise
  • Salt to taste.
  • Four cloves garlic, roughly chopped, to deep fry for garnish
  • Vegetable Oil
  • Chile sauce, to serve


  • Instructions


    Gut the fish and scrape off any scales. Then make four diagonal slashes on both sides of its belly, and in the slashes rub in salt, and then put the red chiles, ginger, and garlic in the slashes.

    Steam the fish on low heat for 10 to 15 minutes, until just cooked (although cooking time will depend on the contraption used for steaming; be aware that it is very easy to overcook the red snapper).

    Deep fry the chopped garlic in hot oil -- but not smoking -- for a minute, until brown. This is used in the end to sprinkle on the fish.

    To make enough chile sauce for about four people, in a pestle and mortar pound or crush 10 red chiles, 4 cloves garlic, then squeeze in about 2 lemons, and mix. You can add a drizzle of water if you want the chile sauce to be less intense, and even a drizzle of Thai fish sauce.

    Servings
    2
    Servings
    2
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