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Red Snapper with Mangosteen

Fish and Seafood

Red Snapper with Mangosteen
4 fresh mangosteens, opened, sections removed and carefully pitted
1/2 teaspoon sugar
1 red snapper, about two pounds, steamed then cooled
1 teaspoon sesame oil
1/4 teaspoon sugar
2 cups carrots, shredded and blanched for one minute, then chilled in ice water before draining
2 cups green turnip such as kohlrabi or silk squash or butternut squash, peeled and finely shredded
2 Tablespoons fresh squeezed lemon juice
2 Tablespoons Chinese rice wine
1. Mix mangosteen section with the sugar and set aside.
2. Be sure all bones are removed from each half of the fish, then brush with sesame oil, before setting aside.
3.Mix sugar and carrots, then toss with turnip. Lemon juice, and rice vinegar. Let rest for fifteen minutes, then drain reserving the liquid.
4. On large platter, evenly spread vegetables around, but not to the edge of the platter. Place fish centered on these, and scatter the mangosteen sections on the top. Lightly moisten with some of the marinade and serve.

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