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Gallery Read the full recipe after the video. Recipe Summary Servings: 1 1122_recipe_steamedfish.jpg
Ingredients Ingredient Checklist 4 fresh kaffir lime leaves 1 thin slice orange, halved Two 4-ounce boneless, skinless tilapia fillets 3 sprigs fresh cilantro 1 thin slice grapefruit, halved 4 scallions, cut into 5-inch pieces 4 large shrimp, peeled and deveined 4 thin slices lemon 4 littleneck clams 3 sprigs fresh flat-leaf parsley 4 thin slices lime 7 mussels, debearded Coarse salt and freshly ground pepper Ponzu Sauce Citrus Dipping Sauce Vietnamese Dipping Sauce for Pepper Shrimp Creamy Curry Dipping Sauce
Gallery Read the full recipe after the video.
Recipe Summary Servings: 1 1122_recipe_steamedfish.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 1
Recipe Summary
Servings: 1
Servings: 1
1
1122_recipe_steamedfish.jpg
1122_recipe_steamedfish.jpg
Ingredients
Ingredients
- 4 fresh kaffir lime leaves 1 thin slice orange, halved Two 4-ounce boneless, skinless tilapia fillets 3 sprigs fresh cilantro 1 thin slice grapefruit, halved 4 scallions, cut into 5-inch pieces 4 large shrimp, peeled and deveined 4 thin slices lemon 4 littleneck clams 3 sprigs fresh flat-leaf parsley 4 thin slices lime 7 mussels, debearded Coarse salt and freshly ground pepper Ponzu Sauce Citrus Dipping Sauce Vietnamese Dipping Sauce for Pepper Shrimp Creamy Curry Dipping Sauce
Directions
Line a 6-inch bamboo steamer basket with kaffir lime leaves and orange slices; top with tilapia fillets. Season with salt and pepper; set aside.
Line a separate 6-inch bamboo steamer basket with cilantro, grapefruit slices, and 2 scallions; top with shrimp. Season with salt and pepper; set aside.
Line another 6-inch bamboo steamer basket with lemon slices and 2 scallions; top with clams. Season with salt and pepper; set aside.
Line a final 6-inch bamboo steamer basket with parsley and lime slices; top with mussels. Season with salt and pepper; set aside.
Fill a large skillet with enough water to reach a depth of 1/2 inch; bring to a simmer. Place the steamer baskets into skillet, one on top of the other, beginning with the fish and followed by the shrimp, clams, and mussels. Cook until mussels have opened, 4 to 6 minutes; remove mussels from stack. Cook until remaining seafood is cooked through, about 2 minutes more. Remove from heat. Serve bamboo steamers stacked on a plate along with desired sauces.
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Reviews
Add Rating & Review 3 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
Add Rating & Review
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
5 star values: 1 4 star values: 1 3 star values: 0 2 star values: 0 1 star values: 1
All Reviews for Steamed Seafood Medley
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Steamed Seafood Medley
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
