Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Peanut oil
2 1/2 lb Whole red snapper --
Cleaned
1 tb Fresh lemon grass -- minced
4 Lime slices
1/3 c Fresh lime juice
2 tb Shallots -- chopped
2 tb Fresh green chile -- choped
1 tb Fish sauce
1 cl Garlic -- minced
Fresh mint sprigs --
Optional

Recipe by: Cooking Light, Jan/Feb 1995 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. Spoon sauce over
fish; garnish with mint, if desired.

Typed by Olivia Liebermann

Recipe By :

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