Daily Recipe 01/31/03 : Red Snapper, Ginger Steamed
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Red Snapper, Ginger Steamed recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Fruit, Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta.  Edited by New York City Chef.
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Chef's Daily Recipe for 01/31/03 : Red Snapper, Ginger Steamed
"Red Snapper, Ginger Steamed" 
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1 whole red snapper (about 3 to 4 Lb.) cleaned and scaled
2 slices fresh ginger root (about 2 inches long and 1/4 inch thick each), peeled and cut in slivers
1/4 teaspoon salt
2 teaspoons each soy sauce, salad oil, and dry sherry
2 green onions, cut in 2 inch lengths, then in slivers

Wipe the fish with damp cloth, inside cavity and outside. Lay on a buttered, rimmed, heatproof serving dish large enough to contain fish. Distribute ginger slivers evenly over top of fish. Stir together salt, soy, oil, and sherry;  pour evenly over fish.  Cover serving dish completely with a double thickness of wax paper. In a large wok, wide frying pan, or deep roasting pan, bring 1 or 2 inches of water to a boil.  Set dish with fish on rack over water and cover pan tightly with lid or foil. Simmer rapidly until fish flakes readily when prodded with fork. When fish is done, (30 minutes for 3 inch thick fish) lift hot dish from steamer, discard wax paper.  Spoon liquid from bottom of dish over fish and sprinkle onion sliver evenly over top.  Serve immediately, cutting directly to the bone, then sliding a wide spatula between flesh and ribs and lifting off each serving. When top half has been served, lift and remove backbone (sever from head if necessary) before serving bottom half.  Include green onion slivers in each serving. Makes 6 to 8 servings.

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