Steamed Red Snapper with Mushrooms and Ginger

Name: Steamed Red Snapper with Mushrooms and Ginger
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Global
Ingredients: 2 Tbsps Asian fish sauce; 2 Tbsps dry white wine; 118 milliliters frozen edamame beans, thawed (optional); 57 grams 1/2 cup thinly sliced, peeled fresh ginger; 10 servings Kosher salt; 1 tender inner bulb of fresh lemongrass stalk, thinly sliced; 2 Tbsps yellow miso paste; 227 grams mushrooms, such as shiitake or oyster—stems discarded, large caps halved; 10 servings Extra-virgin olive oil, for drizzling; 1 teaspoon finely grated orange zest; 2 kilograms skinless red snapper fillets; 6 scallions, thinly sliced; 2 larges shallots, thinly sliced; 10 servings Fragrant Sticky Rice, for serving; 2 teaspoons chopped tarragon; 3 green Thai chiles with seeds, minced; 158 milliliters vegetable oil

Steamed Red Snapper with Mushrooms and Ginger is a gluten free, dairy free, and pescatarian main course. This recipe serves 10. This recipe covers 29% of your daily requirements of vitamins and minerals. One serving contains 627 calories, 41g of protein, and 32g of fat. From preparation to the plate, this recipe takes roughly 1 hour. If you have fragrant sticky rice, miso paste, ginger, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

In a mini food processor, combine the scallions with the chiles, lemongrass, ginger and 1/2 teaspoon of salt. Process to a paste.

Ingredients you will need

Lemon Grass

Green Onions

Chili Pepper

Ginger

Salt

Equipment you will use

Food Processor

In a medium saucepan, heat the vegetable oil until shimmering. Stir in the scallion paste and remove from the heat. Stir in the miso, fish sauce, tarragon and orange zest.

Ingredients you will need

Vegetable Oil

Orange Zest

Fish Sauce

Green Onions

Tarragon

Miso

Equipment you will use

Sauce Pan

Light a grill.

Equipment you will use

Grill

Place two 20-by-26-inch sheets of heavy-duty foil on a work surface.

Equipment you will use

Aluminum Foil

Drizzle the foil with olive oil and scatter with the shallots. Arrange five of the snapper fillets in the center of each piece of foil.

Ingredients you will need

Snapper Fillets

Olive Oil

Shallot

Equipment you will use

Aluminum Foil

Drizzle the fillets with the white wine and season with salt.

Ingredients you will need

White Wine

Salt

Spread the scallion-miso paste on the fillets and top with the mushrooms and edamame, if using. Fold up the sides of the foil and seal the packets.

Ingredients you will need

Miso

Mushrooms

Green Onions

Edamame

Spread

Equipment you will use

Aluminum Foil

Place the packets on the grill and steam over medium heat for about 15 minutes, until the packets puff up and the juices within are bubbling vigorously.

Equipment you will use

Grill

Transfer the fish and the vegetables to plates. Spoon the cooking juices on top and serve with Fragrant Sticky Rice.

Ingredients you will need

Sticky Rice

Vegetable

Fish

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 2Tbsps

dry white wine 118milliliters

frozen edamame beans, thawed (optional)57grams

1/2 cup thinly sliced, peeled fresh ginger 10servings

Kosher salt 1

tender inner bulb of fresh lemongrass stalk, thinly sliced 2Tbsps

yellow miso paste 227grams

mushrooms, such as shiitake or oyster—stems discarded, large caps halved 10servings

Extra-virgin olive oil, for drizzling 1teaspoon

finely grated orange zest 2kilograms

skinless red snapper fillets 6

scallions, thinly sliced 2larges

shallots, thinly sliced 10servings

Fragrant Sticky Rice, for serving 2teaspoons

chopped tarragon 3

green Thai chiles with seeds, minced 158milliliters

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Tangent Paragon Vineyard Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.