Steamed Snapper With Ginger, Lime, And Cilantro

• 5 tablespoons chopped fresh cilantro, divided
• 1/4 cup bottled clam juice
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped green onion
• 1 tablespoon grated peeled fresh ginger (see tip below)
• 1 tablespoon soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon fish sauce (such as nam pla or nuoc nam)*
• 2 6- to 8-ounce red snapper fillets or halibut fillets

1. Mix 3 tablespoons cilantro and next 7 ingredients in small bowl to blend. Set aside. Pour enough water into large pot to reach depth of 1 inch. Add steamer rack or basket. Top with 9-inch-diameter glass pie dish. Bring water to boil.
2. Place fish in pie dish. Pour cilantro sauce over. Sprinkle with salt and pepper. Cover pot; steam fish just until opaque in center, about 6 minutes for snapper and 8 minutes for halibut. Serve with sauce; garnish with 2 tablespoons cilantro.
3. Using a small knife, peel away the thin, light-brown skin from the portion needed. Then rub the peeled ginger back and forth over the raised bumps of a small porcelain ginger grater (found at Asian markets).
4. *Available in the Asian foods section of many supermarkets, at some specialty foods stores, and at Asian markets.

fresh cilantro, clam juice, lime juice, green onion, fresh ginger, soy sauce, sesame oil, fish sauce, red snapper

Taken from www.epicurious.com/recipes/food/views/steamed-snapper-with-ginger-lime-and-cilantro-231729 (may not work)