Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2
Cut 4 slits in each side of a 2 – 3 lb. red snapper and rub with 2 tsp. Oriental sesame oil. Place on a platter and scatter 1-inch julienne fresh ginger root, 2 cloves julienne garlic and 2 julienne scallions over the top. Cover with foil and steam for 20 minutes over simmering water, uncover, and pour the juice of 1 lime over the top.
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