Steamed Whole Red Snapper with Asian Flavors
| Yield: | 4 Servings |
| Categories: |
| 2 | Whole red snappers; (16 to 18 ounces each), cleaned, scaled | |
| 16 | sl | Peeled fresh ginger; very thin slices |
| 2 | tb | Peeled fresh ginger; chopped |
| 16 | sl | Peeled garlic; very thin slices |
| 2 | tb | Peeled garlic; chopped |
| 16 | lg | Fresh cilantro leaves |
| 3 | tb | Fresh cilantro leaves; chopped |
| 3 | tb | Shallots; chopped |
| 3 | tb | Lemongrass*; chopped |
| 3 | tb | Green onions; chopped |
| 1/2 | c | Canned low-salt chicken broth |
| 3 | tb | Soy sauce |
| 2 | tb | Oriental sesame oil; (12 oz) |
| 2 | tb | Vegetable oil |
| Cooked long-grain white rice |
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