steamed red snapper over kale
serves 2
- 3/4-1 lb. genuine gulf red snapper fillet, score skin with sharp knife about every 3 inches substitute any meaty, firm, lean fish such as halibut, cod or striped bass
- 3/4-1 bunch of kale, thick stems cut out
- 2 t olive oil
- 1/2 cup water
- 1/2 cup dry white wine
- 1 t minced garlic
- 1 t minced garlic for rubbing on fillet
- 2 t minced ginger
- 1 t minced ginger for rubbing on fillet
- 3 scallions, white section and some of green, sliced very thinly and squeezed into tiny rings
- 1/4 cup chopped cilantro
- 2t rice wine vinegar
- 2 t soy sauce
- 3 t sweet chili sauce
- 1/2 t fish sauce
- 1 t sriracha sauce
- 1/2 t sesame oil
rinse kale well and slice into pieces around 2 x 3 inches
mix rice vinegar, soy sauce, sweet chili sauce, fish sauce, sesame oil and sriracha sauce in a ball jar and shake to make vinaigrette
in a heavy deep pan with a lid, heat olive oil over med. high heat
add garlic and ginger and stir till garlic softens
add kale and toss the ginger and garlic all around the kale
add 1/2 cup water, cover and steam for about 10 min – it’s important to check liquid level occasionally and add more water, or wine for the final fish steaming when needed
at this point add a splash of dry white wine (up to 1/2 cup) to give you at least a 1/2 inch on bottom of pan
rub skin side of snapper fillet with a teaspoon of minced ginger and a teaspoon of minced garlic and place skin side up over kale
drizzle about 2/3 of the vinaigrette over fish and kale then cover and steam for another 5-8 min. or until fish is just opaque in the center
serve over kale, drizzle remaining vinaigrette over fish and kale then toss scallions and cilantro over everything. enjoy!
