- 2 Carrots
- 2 Scallions
- 1 Fennel
- 1 Garlic clove
- 2 centimeters fresh Ginger root
- 3 tablespoons Sesame oil
- 3 tablespoons light Soy sauce
- ½ Lime
- 4 pieces Red snapper each 160 grams (uniform thickness, if possible)
- freshly ground Pepper
- cilantro leaf (for garnish)
Peel carrot and cut into julienne slices approximately 4-5 cm (approximately 2 inches) long. Rinse scallions, trim and cut diagonally into 1 cm (approximately 1/2 inch) pieces. Cut fennel bulb in half, remove stalk and then cut into thin strips. Mix all prepared vegetables together in a bowl.
Boil a little water boil in a steam cooker. Peel garlic and ginger and finely dice both. Mix garlic and ginger in a bowl with sesame oil, soy sauce and lime juice. Sprinkle ginger mixture over about half of chopped vegetables and spread evenly on a steamer (or steam basket).
Rinse fish and pat dry. Carve fish skin in a diamond pattern and season with salt and pepper on both sides. Place fish with skin-side up on vegetables. Drizzle with remaining sauce and put in the steam cooker. Steam for about 10 minutes.
Remove pan from the heat and raise vegetables with fish from the steamer. Arrange vegetables on a plate and cover with red snapper.
Serve garnished with cilantro.