Thai Steamed Snapper

March 22, 2012

steamed snapper with cucumbers

People often get intimidated when it comes to cooking fish on the grill.  But a simple packet created by banana leaves (available in the freezer section of most specialty markets) is a great way to infuse some extra flavor while guaranteeing that your fish won’t end up stuck to the grill.


Whole red snapper (2-3 lbs), cleaned and fins removed

1 finger ginger cut in to ½ inch circles

2 shallots, sliced

3 cloves garlic, sliced

¼ cup cilantro

1 stalk lemongrass, split and quartered

1 tbsp hot chili oil

Juice of ½ lime

2 tbsp olive oil

salt and pepper

2 sheets banana leaf (available in the freezer section of most ethnic markets)

Prepare the grill for indirect cooking.  In a large bowl, mix together ginger, shallots, garlic, cilantro, lemongrass, chili oil and lemon.  Insert mixture in to the fish cavity. Rub exterior of fish with olive oil, salt and pepper.  Lay fish on banana leafs and wrap completely.  Place fish packet on the cool part of the grill, cover and allow to cook for 20 minutes.  Flip fish and cook and additional 20 minutes.  Remove, unwrap fish and serve immediately.

Related Topics: Clint Cantwell | Fish

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