Best 5 Steamed Whole Red Snapper With Asian Flavors Recipes

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Steamed whole red snapper is a classic Asian dish that showcases the delicate flavor of this popular fish. This simple yet flavorful dish lets the natural taste of the snapper shine through, while the aromatic Asian flavors add a touch of complexity. With its beautiful presentation and delicious taste, steamed whole red snapper is a perfect choice for a special occasion or a weeknight meal. This article will provide you with the best recipe to make this dish, so you can enjoy the wonderful flavors of steamed whole red snapper with Asian flavors in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

ASIAN-STYLE STEAMED SNAPPER WITH BABY BOK CHOY



Asian-Style Steamed Snapper with Baby Bok Choy image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 24

1 quart water
1 (3-inch) piece ginger, sliced
4 kafir lime leaves, optional
1 (1 by 3-inch) piece lime peel
1 (1 by 3-inch) piece lemon peel
4 sprigs cilantro, plus more for garnish
3 scallions
1 cup white wine
1 jalapeno, cut into large pieces
2 tablespoons peanut oil
Salt
4 (4-ounce) pieces red snapper fillet, skin on
4 large Napa cabbage leaves
Salt and freshly ground black pepper
6 baby bok choy, halved lengthwise
2 tablespoons peanut oil
1 tablespoon chopped ginger
2 cloves garlic, thinly sliced
1/2 jalapeno, thinly sliced
1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons butter
2 scallions, thinly sliced on the bias, white and green parts kept separate
Cooked jasmine rice, accompaniment

Steps:

  • In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.
  • Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.
  • Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.
  • Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.
  • Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.

MEDITERRANEAN RED SNAPPER



Mediterranean Red Snapper image

A simple mixture of parsley, oregano, garlic, and lemon zest brings the flavors of the Mediterranean to fresh whole red snapper. Easy enough for a weeknight meal, yet elegant enough for company! This recipe was made in a Panasonic CIO.

Provided by Kim's Cooking Now

Categories     Trusted Brands: Recipes and Tips     Panasonic

Time 50m

Yield 4

Number Of Ingredients 7

¼ cup chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 lemon, zested and sliced
3 cloves garlic, minced
2 (1 pound) whole red snappers, cleaned and scaled
salt and ground black pepper to taste

Steps:

  • Mix parsley, olive oil, oregano, lemon zest, and garlic together in a small bowl.
  • Rinse red snappers and pat dry with paper towels. Cut 3 diagonal slits across the top of each fish, cutting almost to the bone. Season the cavities with salt and pepper.
  • Rub the parsley mixture on the inside and top of the fish, pushing the mixture into the slits. Place the fish in the center of the grill pan; season with salt and pepper.
  • Place the grill pan in the Panasonic Countertop Induction Oven and press "Auto Cook." Select the Fish setting, 3, and 1-pound serving. Cook until an instead-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C), about 20 minutes. Adjust time as needed. Serve with lemon slices.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 4.1 g, Cholesterol 82.1 mg, Fat 13.3 g, Fiber 1.5 g, Protein 46.6 g, SaturatedFat 2.1 g, Sodium 141.7 mg, Sugar 0.1 g

STEAMED WHOLE RED SNAPPER WITH ASIAN FLAVORS



Steamed Whole Red Snapper with Asian Flavors image

Categories     Fish     Steam     Snapper     Spring     Lemongrass     Sesame     Soy Sauce     Bon Appétit

Yield Makes 4 main-course servings

Number Of Ingredients 12

2 16- to 18-ounce whole red snappers, cleaned, scaled
16 very thin slices peeled fresh ginger plus 2 tablespoons, chopped
16 very thin slices peeled garlic plus 2 tablespoons, chopped
16 large fresh cilantro leaves plus 3 tablespoons, chopped
3 tablespoons chopped shallots
3 tablespoons chopped lemongrass**
3 tablespoons chopped green onions
1/2 cup canned low-salt chicken broth
3 tablespoons soy sauce
2 tablespoons oriental sesame oil
2 tablespoons vegetable oil
Cooked long-grain white rice

Steps:

  • Sprinkle inside of each fish with salt. Using sharp cleaver or knife, make 4 diagonal slits on 1 side of each fish, spacing equally and cutting to the bone. Insert 1 slice of ginger, 1 slice of garlic and 1 cilantro leaf into each slit. Turn fish over. Make 4 diagonal slits on second side of each fish and insert remaining sliced ginger, sliced garlic and cilantro leaves. Arrange fish in 9-inch-diameter glass pie dish. (Can be made 6 hours ahead. Cover; refrigerate).
  • Place a slice of ginger and garlic, then a whole cilantro leaf in each slit; they will add flavor to the fish during the steaming process. Hold back the flaps to insert the seasonings more easily.
  • Pour enough water into wok or large pot to reach depth of 1 1/2 inches. Place bottom of 11- to 12-inch-diameter bamboo steamer over water in wok or open a steamer rack and place in pot. Place dish with fish in bamboo steamer (or on steamer rack). Curl tails if necessary to fit.
  • The classic Chinese way to cook the fish is in a tiered bamboo steamer set over boiling water in a wok. Pour water to a depth of 1 1/2 inches into the wok.
  • If you don't have a bamboo steamer or a wok, you can use a vegetable steamer rack set in a large pot. The pot should be large enough to allow steam to circulate around the glass pie dish that holds the fish.
  • Sprinkle 1 tablespoon each of chopped cilantro, shallots, lemongrass and green onions into dish around fish. Combine broth and 1 tablespoon soy sauce in cup and pour into dish. Bring water to boil. Cover bamboo steamer (or pot). Steam fish until just opaque in center at bone, about 18 minutes.
  • Before steaming, surround the fish with chopped shallots, lemongrass, green onions, and cilantro. Then pour a broth and soy sauce mixture into the dish to flavor the fish as it cooks.
  • Meanwhile, combine sesame oil and vegetable oil in heavy medium skillet. Add chopped ginger and chopped garlic, then 2 tablespoons each of chopped cilantro, shallots, lemongrass and green onions. Stir over medium heat until oil is hot and seasonings are fragrant, about 3 minutes. Pour seasoned oil into small bowl; add remaining 2 tablespoons soy sauce.
  • Using oven mitts as aid, transfer dish with fish to work surface. Using large spatula, transfer fish to platter. Spoon juices from dish over fish. Spoon some of seasoned oil over fish. Serve fish with rice; pass remaining seasoned oil.
  • You may have to special-order whole fish from the supermarket or fish market.
  • ** Available at Southeast Asian markets and in the produce section of some supermarkets.

STEAMED RED SNAPPER WITH GINGER, CHILES, AND SESAME OIL



Steamed Red Snapper with Ginger, Chiles, and Sesame Oil image

Categories     Wok     Fish     Ginger     Steam     Quick & Easy     Snapper     Hot Pepper     Sesame     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

1 (1-pound) red snapper fillet with skin (3/4 inch thick)
1 tablespoon medium-dry Sherry
1/2 teaspoon salt
2 tablespoons vegetable oil
1 (3-inch) piece fresh ginger, peeled and cut into 1/16-inch-thick matchsticks (1 1/2 inches long)
1 scallion, cut lengthwise into 1 1/2-inch-long very thin strips (1/3 cup)
2 fresh serrano chiles, seeded and cut lengthwise into very thin strips
1/2 teaspoon Asian sesame oil

Steps:

  • Arrange a 9-inch metal cake rack or steamer basket in a 12- to 14-inch wok or a deep 12-inch skillet (with a domed lid) and add enough water to reach just below rack. Cover wok and bring water to a boil.
  • Score skin of fish in several places, then put on an oiled heatproof plate that will fit into wok or skillet with 1 inch clearance around plate. Stir together Sherry and salt in a small bowl, then rub mixture onto both sides of fish, leaving skin side up.
  • Heat vegetable oil in a small skillet over moderately high heat until hot but not smoking, then sauté ginger, scallion, and chiles, stirring, until fragrant but not browned, about 30 seconds, and spoon over fish. Carefully transfer fish (on plate) to rack in wok and cover tightly, then steam until fish is just cooked through, 7 to 8 minutes. Carefully remove plate from wok and sprinkle fish with sesame oil.

WHOLE RED SNAPPER IN SZECHUAN HOT SAUCE



Whole Red Snapper in Szechuan Hot Sauce image

My Mom would prepare this dish using the whole fish. I prefer fillets. Adjust the amount of hot bean sauce to fit your guest taste.

Provided by Peter Pan

Categories     Szechuan

Time 35m

Yield 2 serving(s)

Number Of Ingredients 14

2 (8 ounce) red snapper fillets (or whole red snapper)
1 tablespoon soy sauce
1 tablespoon dry white wine
3 tablespoons vegetable oil
2 garlic cloves, minced
3 stalks green onions, finely chopped
1 teaspoon fresh ginger, finely chopped
2 tablespoons chili bean sauce
1 tablespoon tomato paste
2 teaspoons sugar
1 tablespoon white vinegar
1/2 cup water
1 tablespoon cornstarch
1/2 teaspoon sesame oil (optional)

Steps:

  • Rub the fish with soy sauce and dry wine mixture.
  • Let the fish fillets marinated in the refrigerator for about 15 minutes.
  • Heat oil in a large skillet, saute the fish fillets for about 3 minutes on each side.
  • Remove the fillets, add garlic, green onion, ginger, chili bean sauce, tomato paste, sugar, vinegar and water.
  • Bring the mixture to a boil before adding the fish fillets back to the skillet.
  • Braise the fish in the sauce for about 4 to 5 minutes.
  • Mix the cornstarch with 2 tsp of water, stir in the sauce and cook for another minute.
  • Sprinkle with sesame oil (optional) and serve immediately with steamed rice and your favorite steamed vegetables.

Tips:

  • Choose a fresh and firm red snapper: Look for a fish with bright red eyes, shiny scales, and firm flesh.
  • Prepare the steamer: Fill a large pot with water and bring it to a boil. Place a steamer basket or colander inside the pot, making sure that it is not touching the water.
  • Season the fish: Rub the red snapper with salt, pepper, and any other desired seasonings. You can also stuff the fish with herbs and aromatics like lemongrass, ginger, and cilantro.
  • Steam the fish: Place the red snapper in the steamer basket and cover the pot. Steam the fish for 10-12 minutes, or until it is cooked through. The fish is done when it flakes easily with a fork.
  • Make the Asian-inspired sauce: While the fish is steaming, prepare the sauce. In a small bowl, combine soy sauce, rice vinegar, sesame oil, ginger, garlic, and green onions. Stir until well combined.
  • Serve the fish: Place the steamed red snapper on a serving platter and pour the Asian-inspired sauce over it. Garnish with additional green onions and cilantro.

Conclusion:

Steamed whole red snapper with Asian flavors is a delicious and healthy dish that is perfect for a weeknight meal. The fish is cooked gently in the steamer, resulting in a moist and flavorful dish. The Asian-inspired sauce adds a touch of umami and brightness to the fish. This dish is sure to please everyone at your table.

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