Prep 10 mins
Cook 15 mins
This recipe comes from local celebrity chef Sam Choy. This is a mild dish even for folks like me who don't even like fish.
- 1 lb tai red snapper
- 1⁄2 teaspoon salt
- 1 garlic clove, minced
- 1⁄2 cup thinly sliced gingerroot
- 1 1⁄2 ounces lup cheong Chinese sausage, sliced
- 3 tablespoons peanut oil
- 3 stalks scallions or 3 stalks green onions, finely julienned
- 5 sprigs cilantro
- 2 tablespoons soy sauce
- Scale and clean fish, leave head and tail on as long as it can fit into the steamer.
- Place cleaned fish on a heat proof dish that fits into your steamer.
- Rub fish inside and out with salt, garlic and a pinch of the ginger.
- Stuff the fish cavity with lup cheong, and sprinkle some of the sausage on top.
- place in steamer and steam for 8-10 minutes.
- In a small saucepan, heat peanut oil until it starts to sizzle.
- Remove fish from steamer when done. Sprinkle scallions, remaining ginger and cilantro sprigs on top of fish.
- Pour hot oil on top of fish and let it sizzle. Top with soy sauce.
- Fish with firm meat such as coho salmon, halibut fillets, mullet, pacific threadfin (moi), trout, bass or other snappers can be used.
- A wok can be used to make a steamer. You will need to find a round cake cooling rack or grill rack to fit the wok. Place the water in the bottom of the wok and place the dish of fish on the rack and cover the wok with a lid or aluminum foil. Do not let the water evaporate and clean and oil the wok immediately or it will start to rust.