Whole Thai Steamed Snapper
1 (2-3 lb.) snapper, cleaned with head and tail on
2 tbsp. toasted sesame oil
2 cloves garlic, smashed
1 Thai chili, sliced
2 tbsp. soy sauce
1 fresh lime, zest and juice
2 cups water
1 tbsp. brown sugar
3 tbsp. fresh ginger, julienned
1⁄4 cup cilantro leaves
1⁄4 cup fresh basil leaves
1 scallion, 1-inch sliced
- Make 4 diagonal slices, 1 inch apart, on both sides of the fish. This helps with even cooking and flavor penetration.
- In a bowl, combine sesame oil, soy sauce, garlic, chili, brown sugar, 2 tbsp. of the ginger, lime zest and juice.
- Stuff fish cavity with cilantro, scallion, basil, and squeezed lime halves.
- Insert the steamer tray into the Copper Chef on medium heat. Add 2 cups water
- Place fish on the steamer tray. Pour marinade over fish. Cover.
- Reduce heat to low. Steam for 15-20 minutes, or until fish is cooked through.
Eric’s Tip: After you remove the fish from the Copper Chef, bring the steaming liquid to a light simmer and add a little cornstarch slurry to thicken. Strain the sauce and enjoy over jasmine rice.