old salt blog

Category Archives: Seafood

Steamed Red Snapper – A Fresh Approach

Steamed Red Snapper – A Fresh Approach

So, we’re cooking steamed red snapper…Let’s get the awkward bits out of the way right up front.

Awkward Bit #1: In my many years of eating, I have never liked steamed fish and have avoided it like a plague. This emenates from the one and only time I ever had steamed fish previously at the tender age of 12. The fish was bland, rubbery and complete without merit. Sorry, Mom. It stained me and that’s just the way I remember it.

Awkward bit #2: When we get to the steaming of the fish a little further in this post…. be nice. You go to war with the army you have….

It’s 2019 and due to my brides latest foray into dietary “opportunities” steamed fish has made a comeback in my life. The recipe below is modeled, closely, on Daisy’s Steamed Fish crafted by Daisy Choy and published in the Washington Post this past June. I applied, as I am wont to do, a few select kitchen hacks of my own to this delicious dish. Check out the original to see where I started.

It tastes just as good as it looks with a combination of fresh and prepared ingredient in the plated dish. Light and tasty. That about describes it.

Steamed Red Snapper Ingredients

Red Snapper

  • 2 Fillets: 1lb.
  • Powdered Ginger: 1tsp.
  • White Pepper: 1tsp.
  • Ginger: 1: knob
  • Potato Starch: 1tsp.
  • Salt: 1/4tsp.
  • Green Onion (the white part only): 4

Sauce

  • Coconut Aminos: 3Tbsp.
  • Seasoned Rice Vinegar: 1Tbsp.
  • Extra Light Olive Oil: 3Tbsp.
  • Green Onion (green part only): 4
  • Ginger: 2″ knob
  • Sesame Oil: 1/2 Tbsp.

A simple, straight forward ingredient list makes for an easy setup.

First order of business – get the chipping, slicing and dicing out of the way up front. Notice that we are treating two ingredients, 2 ways. For the sauce, slice a 2″ piece of ginger into thin strips and chop the green ends of thegreen onions into small pieces. For steaming the fish, trim and slice length-wise, the whites of the green onion and roughly slice a 1″ piece of ginger as depicted in teh image above.

The Sauce for Steamed Red Snapper

Heat your oil on medium low temperature. Add the green onion and the slivers of ginger, cooking (keep a close eye so as not to singe) for 10 minutes. Add the coconut aminos, seasoned rive vinegar, sesame oil and water. Heat through and reduce to simmer.

Cooking The Steamed Red Snapper

For want of an actual steaming setup, I crafted on out of implements currently at the ready.:)

Prep the Snapper by dusting it on both sides with the potato starch, white pepper and sea salt

Fill the steamer with water to within an inch or so of the rack. Set the heat to start bringing the steamer to a rolling boil. Spread 3/4 of the sliced green onion whites onto the steamer rack.

As the water just begins to bubble, put the rough sliced ginger on top of the Snapper and cover to steam.

When the fish is steamed (approximately 5-6 minutes or until opaque) remove to a serving dish. Discard the rough cut ginger and retain the steamed green onion whites. Add these to the simmering sauce. Arrange the remaining, uncooked, green onion whites on top of the fish and ladle on teh sauce. Get to the table and get it eaten!

Enjoy your light, healthy steamed red snapper. Bon Apetit and tight lines.

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper in Jalapeno-Cilantro Lime Butter Sauce

American Red Snapper (ARS) is a chefs favorite. The flesh of this species lends itself to a wide range of culinary options. Preparing ARS with a jalapeno – cilantro lime butter, we are taking a distincly southwestern approach. American Red Snapper with Jalapeno-Cilantro Lime Butter Ingredients The Butter Butter – 1 stick, salted Jalapeno –… Continue Reading

Iberian Seafood Platter

Iberian Seafood Platter

The Iberian peninsula sports a coastline measuring over 2000 miles long with roughly half in the Mediterranean Sea and half in the Atlantic Ocean. The countries of Spain and Portugal comprise the bulk of the peninsula with two smaller enclaves, Andorra (landlocked) and Gibraltar (British waterfront colony), as well. The cuisines of the peninsula are,… Continue Reading

Pan Seared Hogfish and Beet Stack Salad

Pan Seared Hogfish and Beet Stack Salad

It’s Valentines Day and if you are looking for a sure fired way straight to your sweethearts… heart, this Pan Seared Hogfish and Beet Stack Salad recipe is it. Originally published in 2017 we thought it would be a great re-roll for the 2019 Valentines Day holiday. Hog Snapper, with its delicate texture, mild flavor and… Continue Reading

Minorcan Clam Chowder

Minorcan Clam Chowder

The winter winds are blowing already and there is nothing like a hot, steaming bowl of Minorcan Clam Chowder to cure what ails you. Minorcan Clam Chowder is “minorcan” in large part due to the use of the Datil pepper and the historical roots of the cuisine centered in and around St. Augustine  Florida. If… Continue Reading

Seared Yellowfin Tuna Nuggets

Seared Yellowfin Tuna Nuggets

Strolling past the case at a favorite fish monger I spied a small carton of Yellowfin Tuna nuggets (the pieces that were leftover after the juicy steaks and loins were cut) being offered at $6/lb. Grabbed the entire carton. Smaller pieces like these do not sear up as nice as their larger counterparts (no cool… Continue Reading

Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

With ingredients that are readily sourced, a recipe that is straightforward & easy to prepare and with a final product that accommodates a wide range of palates….. this one is a proverbial no-brainer for the holiday season. Recipe Ingredients 12 Large White Mushrooms 1 ½ sticks of butter Juice from 1 Lemon 1 cup Italian… Continue Reading

Stone Crab Etouffee

Stone Crab Etouffee

Stone Crab Etouffee, you say? Never heard of it. Blue crab, sure. Misc. lump crab meat, sure. But, Stone Crab? Trust me….sure! Stone Crab season runs October 15 through May 15 annually. So, we quite naturally have a fair bit of this delicacy knocking about in the run up to the holidays and beyond. Most… Continue Reading

2018 Old Salt Fish Spread Contest

2018 Old Salt Fish Spread Contest

The 2018 version (9 years running now) of the Old Salt Fish Spread Contest was a huge success. As in the past several years the event was held at Gators Cafe on Johns Pass in Treasure Island, Fl – Tuesday November 13th. This particular get together is always one of the really fun one’s every… Continue Reading

Old Salt Loop Billfish Tournament
patriotic fishing t-shirts
fishing tournaments and events