Steamed fish with fish gravy

Yield: 4 Servings

Ingredients:

1 Whole red snapper or -similar fish
2 to 4 -pounds gutted and split With the head on
1 Lime
1 ts Salt
1 ts Freshly ground pepper
8 Garlic cloves minced
2 tb White wine vinegar
1 Fresh hot pepper minced
2 md Onions thinly sliced
1 sm Green pepper thinly sliced
1 lb Shrimp
1 Fish head
3 c Water
1 Stalk celery
2 tb Vegetable oil
1 c Flour
1 Bay leaf
1/2 ts Thyme

Instructions:

Here's one that I though you might like as it's African in origin. Looks pretty tasty to me! Although it calls the fish "steamed" it would probably be more accurate to call it braised. Wash the fish with the juice of the lime. Rinse drain and pat dry. Cut 3 or 4 diagonal gashes in each side of the fish cutting forward toward the head. Make a mixture of the salt pepper 2 cloves of the garlic the vinegar and a little of the minced hot pepper. Grind to a paste. Rub the gashes and the inside surfaces of the fish with the paste. Place the fish in a flat glass baking dish and cover with the onions (reserving a few) the green pepper and the remaining garlic and hot pepper. Marinate for one hour. Meanwhile shell the shrimp reserving the shells. Coarsely chop the shrimp and set aside. Place the shells and the extra fish head in a large saucepan with the water reserved onion and celery. Simmer for 15 minutes. Heat the oil in a large cast-iron skillet. Shake the marinade off the fish and dredge the fish in flour. Fry quickly for 3 to 4 minutes on each side until golden brown but not done. Lower the heat and add the marinade vegetables. Pour in 2 cups of the fish-shrimp stock. Add the bay leaf thyme and a little more salt and pepper. Cover and simmer gently for 15 to 20 minutes. Remove the fish and vegetables with a slotted spoon to a serving dish. Set aside and keep warm. Add 2 tablespoons flour to the skillet and stir. Cook slowly scraping the bottom of the skillet until the gravy starts to thicken. Strain the gravy and return it to the now clean skillet. Add the shrimp and cook until they turn pink and the gravy is thick. Serve the shrimp gravy over the fish. Serves 4 to 6. From the "Family of the Spirit Cookbook: Recipes and Remembrances from African-American Kitchens by John Pinderhughes (Simon and

Schuster. 1990).

The author recommends that if you can't get another fish head,

decapitate the fish and use it to make the stock. Snapper is called

for but he says that Hawaiian relatives of snapper ++onaga, opakapaka

or ta'ape can be substituted as can Pacific rockfish.

Posted by Stephen Ceideburg; January 23 1991.

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Title: STEAMED FISH WITH GINGER

Categories: Fish, Chinese, Ethnic

Yield: 1 Servings

1 Whole fresh fish; about 1-2

-pounds (yellowtail or

-snapper)

2 Whole green onions; trimmed

2 Shredded green onions

5 sl Ginger root, 1/4 thick; -shredded 1 tb Soy sauce 2 tb Vegetable oil 1 ds White pepper 1/2 ts Salt (opt) Clean the fish wash it well in cold water inside and out and pat dry. Lay the fish on a plate with 2 whole green onions under the fish. Place the dish in a streamer which sould be full of boiling water. Steam the fish over high heat for 12 to 15 minutes without opening the steamer. When fish is done remove from steamer. Sprinkle the fish with the shredded green onions ginger root and soy sauce. Heat wok on hihg then add about 2 tablespoons of vegetable oil. Once the oil is hot pour it on top of the fish. Add a dash of white pepper and a few drops of sesame seed oil. Serve immediately. Nutritional info per serving: 562 cal; 60g pro 5g carb 32g fat(53%) Source: Miami Herald 3/24/96 Paul Yan Bamboo Garden North Miami Beach Florida