Ingredients
5
tbsp chopped fresh cilantro, divided
1/4
cup bottled clam juice
2
tbsp chopped green onion
1
tbsp grated peeled fresh ginger (see tip below)
1
tbsp toasted sesame oil
1
tsp fish sauce (such as nam pla or nuoc nam)*
2
6- to 8-ounce red snapper fillets or halibut fillets
Directions
1.
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.
2.
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.
3.
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).
4.
*Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.
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