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Steamed Snapper with Sizzling Soy

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plate

Yield

Yield: 12 Entrée Servings

kikkoman products used:

ingredients

Twelve 4-to 5-ounce red snapper fillets
1 tablespoon fine sea salt
2 teaspoons ground white pepper
2 tablespoons julienned ginger
1/4 cup plus 2 tablespoons peanut oil
1/4 cup plus 2 tablespoons Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil
3/4 cup Kikkoman Naturally Brewed Less Sodium Soy Sauce
1/4 cup paper thin garlic slices
1/2 cup thinly sliced (on the diagonal) red bell peppers
1/2 cup thinly sliced (on the diagonal) red or green jalapeños
1/2 cup thinly sliced (on the diagonal) scallions
1 cup cilantro leaves

directions

Bring 2-to 3-inches of water to a boil in a large pot. Working in batches as needed, season the fillets with salt and pepper, arrange them in a steamer basket, and top each with about 1/2 teaspoon of ginger. Steam until just opaque, 6 to 8 minutes.

 

Meanwhile, combine the peanut and sesame oils in a small saucepan over medium heat until just beginning to smoke. Remove from the heat.

 

To serve: Arrange the steamed fillets on individual plates or on a large platter. Toss together the garlic, red bell peppers, jalapeños, scallions, and cilantro, and divide over the top. Spoon about 1 tablespoon of the hot oil over each, followed by about 1 tablespoon of the soy sauce.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE
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