Marion Harland's Complete Cook Book / A Practical and Exhaustive Manual of Cookery and Housekeeping

by Marion Harland

Steamed red snapper

Cover the bottom of your steamer with sliced tomatoes, and on these strew minced onion. Clean, wash and dry the fish; lay upon the prepared bed and steam slowly at least one hour for a fish weighing four pounds. Open the steamer once, and turn the fish very carefully. Serve with oyster sauce or with sauce tartare.