Happy Black Woman Cooks: Steamed Red Snapper with Soy and Green Onions

This is what I made for dinner the other night. Yes, it’s every bit as delish as it looks. And the best part was that it was super simple with only four ingredients!

OK before I give you the recipe for this yummy creation, I have to shout out to all the single ladies out there who have a hard time cooking for one. I’m right there with you! I try to do quick-cooking meals most of the time, so that means lean cuts of meat and fish. Lately I’ve been wanting to try different varieties of fish besides the usual salmon, so I bought a big red snapper fillet a few weeks ago and froze it to cook another day. (Tip: If you buy fresh fish, you should cook it or freeze within a day or so.)

Then one day, I remembered this amazing recipe that my mom used to make when we lived in Guam. Our neighbors were mostly Filipino and lucky for us, they always invited us to eat at their house!  One day mom’s friend Nati taught her how to make this incredible dish with red snapper, soy sauce and green onions. She served it over rice and I remember it being so good, we ended up ditching the fork and eating with our fingers!

Needless to say, I wanted that old thang back. And boy, was it gooood. Want the recipe? Here it goes.

Steamed Red Snapper with Soy and Green Onions

Ingredients:

• 1 large red snapper fillet, thawed (you can find this in the seafood section in your local supermarket)
• 1 bunch of green onions (chopped into 1/2 inch pieces)
• 1/2 cup of high quality soy sauce (use the kind from the international market if you can, not Kikkoman’s!)
• 1/4 cup stir fry oil, usually a blend of sesame & peanut oils with garlic flavoring (you can find this in the Asian section of the supermarket)

Preheat oven to 400 degrees. Sprinkle the fish with salt and pepper, then wrap the fish in foil. Put the foil packet into a 13 x 9 roasting pan. Take a second roasting pan and fill it with water. Place the pan with the fish on the top rack and the water-filled pan on the bottom rack. The water will “steam” the fish as it cooks so it won’t come out dry. Cook the fish for 20 minutes (or more, depending on how thick your fillet). When it’s done, it should flake easily with a fork. As soon as it’s done, pour the oil all over the fish. Sprinkle the green onions on top and then, pour the soy sauce all over everything.

Here’s what you get. As you can see, I couldn’t wait to eat, so that’s why there’s only half the fish shown in this photo! But you get the gist. The juices from the fish mix in with the onions, oil and soy to create a flavorful sauce.

Serve the fish on top of steamed white rice with some of the sauce. (Tip: Use a rice cooker and your rice will always come out perfect! I use a Black & Decker 3-Cup Automatic Rice Cooker to make it easy to cook for one.) Makes two servings.

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