Thai Steamed Snapper

• 1 (1 lb) skinless fillet red snapper
• salt
• 1 tablespoon vegetable oil
• 1 tablespoon finely chopped ginger
• 1 green onion, thinly sliced
• 2 Thai chiles or 2 serrano chilies, seeded and cut into very thin strips
• 1 grated lime, zest of
• 2 teaspoons fish sauce
• cilantro leaf (to garnish)
• lime wedge

1. Arrange a steamer basket or cake rack in a large wok or deep skillet and add enough water to reach just below the rack; set aside.
2. Place fish on a large piece of oiled parchment paper and season with salt.
3. Heat oil in a small skillet over medium-high heat.
4. Add ginger, green onions and chiles and cook, stirring frequently, until fragrant but not browned, about 1 minute.
5. Stir in lime zest and fish sauce and cook for about 10 seconds more.
6. Pour mixture over fish and wrap up parchment paper snugly to form a packet.
7. Carefully transfer fish to rack in wok or skillet.
8. Bring water to a simmer over medium heat, cover and steam until fish is just cooked through, 8 to 10 minutes.
9. Carefully remove parchment packet from wok and transfer to a large plate.
10. Garnish with cilantro and lime wedges.

fillet red snapper, salt, vegetable oil, ginger, green onion, chiles, lime, fish sauce, cilantro, lime wedge

Taken from www.food.com/recipe/thai-steamed-snapper-479031 (may not work)