Title: Steamed Fish with Spicy Mint Sauce
Categories: Fish and, Seafood
Yield: 4 Servings

1 ts Peanut oil
1 Whole red snapper,
-(2-1/2-pound) cleaned
1 tb Minced fresh lemon grass
5 Thin slices peeled
-gingerroot
4 Lime slices
1/3 c Chopped fresh mint
1/3 c Fresh lime juice
2 tb Chopped shallot
2 tb Chopped fresh green chile
1 tb Fish sauce
1 Garlic clove, minced
Fresh mint sprigs,
-(optional)

Brush peanut oil over both sides of fish. Stuff lemon grass, gingerroot,
and lime slices into fish cavity.

Add water to fish poacher or large, shallow roasting pan to a depth of 1
inch.

Place steaming rack in pan; place pan over 2 burners, and bring water to a
boil. Arrange fish on rack; cover, reduce heat, and simmer 18 minutes or
until fish flakes easily when tested with a fork. Remove fish to a serving
platter.

Combine mint and next 5 ingredients in a bowl, and stir well. Yield: 4
servings (serving size: 4 ounces of fish and 1/4 cup sauce).

Per serving: 133 Calories; 3g Fat (18% calories from fat); 7g Protein; 23g
Carbohydrate; 8mg Cholesterol; 30mg Sodium

Serving Ideas : Spoon sauce over fish; garnish with mint, if desired.

Recipe by: Cooking Light, Jan/Feb 1995, page 74

Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.