Thai Steamed Snapper with Steamed Vegetables and Coconut Rice
Thai steamed snapper with lemongrass, bell peppers, and coconut rice—quick and flavorful in just 20 minutes! Perfect for a special dinner.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.emerils.com.
Cooking tools:
- Pressure cooker
- Steamer basket
- Roasting rack
- Meat tenderizer
- Chef's knife
- Cutting board
- Tweezers
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Kitchen timer
- Stove
Ingredients
- 2 stalks lemongrass
- 2 lime leaves or 2 teaspoons lime zest
- 4 Thai chilies, seeded and chopped, divided
- 1-inch knob ginger, sliced
- 1 cup chicken/fish stock/water/wine
- 1 pound snapper fillet
- Salt
- pepper
- 2 stalks celery, sliced ¼-inch thick on a bias
- 1 cup sliced red bell pepper
- 1 cup sliced yellow bell pepper
- 4 scallions, ends and tops trimmed, to fit the steamer basket
- 1 tablespoon palm sugar
- ¼ cup lime juice
- ¼ cup fish sauce
- ¼ cup chopped cilantro
- 2 tablespoons minced garlic
- Coconut rice, for serving
- Sprigs of mint, basil and cilantro for garnish
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