Whole Red Snapper with Roasted Tomato Sauce
Chef Joshua Walker flavors the snapper here with ginger, lemongrass and kaffir lime, then steams it on a plate to collect the tangy juices; it’s excellent served over rice. The accompanying sauce, called tomato jeow in Laos, is also great on everything from roast chicken or pork to scrambled eggs. Slideshow: How to Roast Whole Fish
August 2014
Gallery
Credit:
© Ryan Liebe
Recipe Summary
Ingredients
Directions
Make Ahead
The dipping sauce can be refrigerated for 1 week.
Notes
It is important to use fresh (not dried) kaffir lime leaves here. They are available at Asian supermarkets; if sold frozen, defrost before using.
Suggested Pairing
Berry-scented rosé.