Ingredients

1 med. red snapper (3 to 4 lbs. with
head and tail on)
1 bay leaf
3 whole peppercorns
1 tsp. salt
2 Tbsp. parsley, diced
1/2 C. peanut or corn oil
2 Tbsp. margarine
1 C. chicken broth
1/2 tsp. msg
1 Tbsp. cornstarch
1/2 C. bell pepper, diced
1/2 C. green onion, diced
2 Tbsp. ginger root, grated

Cooking Instructions

Wipe fish. Pour water into large pan or fish poacher to depth of 1/2″. Add bay leaf, peppercorns, salt and parsley. Cover and steam for 15 to 20 minutes or until fish flakes easily. Remove fish; pour off liquid. Scatter the ginger, half the onions and peppers over the fish. Keep warm. Meanwhile, melt margarine; add chicken broth. Mix cornstarch in a little cold water and stir into chicken broth. Cook until thickened. Heat the oil in small skillet until piping hot. Arrange fish on warm platter. Pour the hot oil over it. Pour the sauce glaze over the fish. Sprinkle with remaining green onions and peppers. Serves 6 to 8.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)