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Flash-Steamed Spiced Red Snapper
- 1 (3.0-pound) whole red snapper, scaled and cleaned
- 2 cloves garlic, thinly sliced
- 1 (1-inch) piece fresh ginger, thinly sliced
- 1 tablespoon five-spice powder
- 2 teaspoons garlic powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cup low-sodium vegetable or chicken stock
- 1 tablespoon thinly sliced lemongrass
- 3 whole star anise
- 4 green onions, green parts only, thinly sliced
- 1/4 teaspoon ground black pepper
Preheat the oven to 400°F.
Cut 3 diagonal slits on each side of the fish and stuff them with garlic and ginger.
Fill cavity with any leftover garlic or ginger.
Mix together five-spice powder, garlic powder, salt and pepper, then season fish all over, including inside the cavity, with mixture.
Put stock, lemongrass, and star anise into the bottom of a large baking dish.
Arrange fish on a rack set inside the dish so that it rests just above the stock.
Cook, without turning, until fish flakes with a fork and flesh is opaque in the center, about 30 minutes.
Carve fish into four portions and transfer to plates.
Drizzle with juices from the baking dish and garnish with green onions.
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- 1 (3.0-pound) whole red snapper, scaled and cleaned
- 2 cloves garlic, thinly sliced
- 1 (1-inch) piece fresh ginger, thinly sliced
- 1 tablespoon five-spice powder
- 2 teaspoons garlic powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cup low-sodium vegetable or chicken stock
- 1 tablespoon thinly sliced lemongrass
- 3 whole star anise
- 4 green onions, green parts only, thinly sliced
- 1/4 teaspoon ground black pepper