Whole Thai Steamed Snapper

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


  1. Make 4 diagonal slices, 1 inch apart, on both sides of the fish. This helps with even cooking and flavor penetration.
  2. In a bowl, combine sesame oil, soy sauce, garlic, chili, brown sugar, 2 tbsp. of the ginger, lime zest and juice.
  3. Stuff fish cavity with cilantro, scallion, basil, and squeezed lime halves.
  4. Insert the steamer tray into the Copper Chef on medium heat. Add 2 cups water
  5. Place fish on the steamer tray. Pour marinade over fish. Cover.
  6. 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.

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