Active Time
N/A
Total Time
1 HR
Yield
Serves : 6
© Roland Persson

How to Make It

Step 1    

In a medium saucepan, heat 3/4 cup of the oil. Add the lemongrass and ginger and cook over low heat until fragrant, about 5 minutes. Add the peanut butter, vinegar, sugar, garlic, water and 1 1/2 tablespoons of the fish sauce and simmer for 10 minutes. Let cool slightly and discard the lemongrass. Transfer the mixture to a blender. Add the Sriracha and 2 tablespoons of the lime juice and puree until smooth. Season with salt.

Step 2    

In a pie plate, combine the remaining 2 tablespoons of lime juice, 2 tablespoons of peanut oil and 1 tablespoon of fish sauce. Add the snapper fillets and scallions and turn the fish to coat.

Step 3    

Fill a large, wide pot with 2 inches of water. Set 3 ramekins in the pot and top with a wire rack. Bring the water to a boil. Set the pie plate on the rack, cover and steam until the fish flakes easily with a fork, 8 to 10 minutes. Carefully remove the pie plate.

Step 4    

Transfer the snapper fillets to plates and garnish with the cilantro. Pour the peanut sauce and the liquid from the pie plate into separate bowls and serve alongside.

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