Steamed Fish With Spicy Mint Sauce

Course : Fish
Serves: 4
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1 teaspoon peanut oil
1 whole red snapper -- (2-1/2-pound) cleaned
1 tablespoon minced fresh lemon grass
5 slices peeled gingerroot
4 medium lime slices
1/3 cup chopped fresh mint
1/3 cup fresh lime juice
2 tablespoons chopped shallot
2 tablespoons chopped fresh green chile
1 tablespoon fish sauce
1 clove garlic -- minced
1 bunch fresh mint sprigs -- (optional)

Preparation / Directions:

Brush peanut oil over both sides of fish. Stuff lemon grass, gingerroot, and lime slices into fish cavity. Add water to fish poacher or large, shallow roasting pan to a depth of 1 inch. Place steaming rack in pan; place pan over 2 burners, and bring water to a boil. Arrange fish on rack; cover, reduce heat, and simmer 18 minutes or until fish flakes easily when tested with a fork. Remove fish to a serving platter. Combine mint and next 5 ingredients in a bowl, and stir well.

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