From: (Stephanie da Silva)

Date: Wed, 4 Aug 93 22:28:12 CDT

Poached Red Snapper

4 to 5 pound whole red snapper
1/4 cup chopped shallots
1 stalk celery with leaves, cut up
1 carrot, cut up
1 bunch of parsley
1 tablespoon salt
4 cups water
2 1/2 cups rose wine
2 lemons, cut in wedges

Combine shallots, celery, carrot, four sprigs of parsley, salt and
water in a saucepan.  Bring to a boil, reduce heat, and simmer uncovered
for 20 minutes.  Strain through a double thickness of cheesecloth and
discard vegetables.  Pour this court bouillon into a fish poacher or
large roasting pan.  Add the rose.  Wash the fish inside and out with
cold running water.  Pat it dry with a paper towel.  Place the fish on
a rack and put it into the pan.  If the fish is not at least half-covered
by the bouillon, add up to one cup extra water.  Bring stock just to a 
boil, cover and poach over lowest heat for 45 minutes or just until the
fish flakes easily with a fork.  Carefully lift the rack with the fish
on it from the pan.  Drain well.  Place the fish on a platter and garish 
it with lemon wedges and the rset of the parsley.  Serve with hollandaise
sauce or with a pineapple salsa.

Steamed Red Snapper

1 whole fish (3 lbs), cleaned, with the head left on
1 1/2 tsp (7 ml) salt
2 inch (5 cm) piece of fresh ginger root
4 scallions
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) sesame seed oil
3 tablespoons (45 ml) rice wine or dry sherry

Cut deep gashes into the sides of the fish, about 3/4 inch (2 cm) apart;
it does not matter if the gashes hit the bone.  Rub the salt all over the
fish, inside the cavity as well as on the skin outside, then put the fish
on a plate or in a shallow bowl.

Slice the ginger thinly.  Clean the scallions, then cut into 1 inch
(2 1/2 cm) lengths.  Put half the scallions and ginger into the cavity
of the fish.  Carefully sprinkle the soy sauce and sesame oil over the
fish, then spread the rest of the ginger and scallions on top.

Pour one or two inches (2 1/2 or 5 cm) of water into a wok.  Put the
plate in a steamer tray and set the tray over the water.  Sprinkle the 
wine or sherry over the fish.  Bring the water to a boil, then cover 
the steamer and steam the fish for 20 to 25 minutes.  Remove from the 
steamer carefully and serve the fish immediately.


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