2 Servings 20 min Cook
1 Tbsp Ginger Root
2 Fl oz Clam And Tomato Juice
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
5 Tbsp Fresh Cilantro
2 Tbsp chopped Scallions
1 Tsp Fish Sauce
2 Tbsp Lime Juice
2 Fillet Snappe
Peel and finely grate ginger.
Finely chop cilantro.
Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend.
Set aside.
Pour enough water into large pot to reach depth of 1 inch.
Add steamer rack or basket.
Top with 9-inch-diameter glass pie dish.
Bring water to boil.
Place fish in pie dish.
Pour cilantro sauce over.
Sprinkle with salt and pepper.
Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut.
Serve with sauce; garnish with 2 tablespoons cilantro.
To peel and grate fresh ginger: Using a small knife, peel away the thin, light-brown skin from the portion needed.
Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
*Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
