" Crocodile Dundee in Los Angeles" Fish Out of Water

You don't have to journey to a strange place (like L.A.) for a delicious meal, you can make this one right in your own kitchen.

You will need:

  • 1 two-pound, whole red snapper, cleaned and scaled
  • 1/4 cup peeled and very thinly sliced ginger
  • 1 cup scallions (about 6), cut into thin strips, 1-2" long
  • 3 small hot peppers, halved lengthwise
  • 1 tsp. minced garlic
  • 1/4 cup soy sauce
  • 2 tbsp. dry sherry
  • 1 tsp. sugar
  • 1/2 cup roasted peanut oil


  1. Place whole fish on a cutting board; using a sharp paring knife, make four, evenly spaced, half-inch deep, diagonal cuts down either side of fish.
  2. Combine ginger, scallions, peppers, garlic, soy, sherry and sugar in a mixing bowl. Stuff half of the scallion mixture inside the fish.
  3. Place fish on steamer rack or ovenproof dish. (Note: If you don't have a steamer, improvise one by placing an ovenproof dish in a roasting pan and pouring 1-1/2" of boiling water around sides of the dish. Cover pan with foil and place over medium high heat.) Steam fish for 10 minutes, just until the flesh becomes opaque and flakes apart when tested with a knife.
  4. Carefully transfer hot fish to a serving platter and pile remaining scallion mixture over the fish.
  5. In a small saucepan, heat peanut oil over high heat until it shimmers, but hasn't yet begun to smoke. Drizzle the hot oil over fish; it should sizzle gleefully on contact. Serve immediately.

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