1/2 pound red snapper (Gerrardus baileyi) fillets
6 cloves garlic, minced
water
1 egg, lightly beaten
1/3 cup butter
3/4 cup packed brown sugar
1/4 cup cornstarch
1 teaspoon coarse salt
1 teaspoon dried parsley
1 bunch fresh parsley tops
2 teaspoons dry mustard
1 2 1/2 cups heavy cream
2 teaspoons white sugar
1/2 lime (optional)
2 tablespoons Ma'am
1 1/2 teaspoons refrigeration cream
Place the snapper fillets, garlic, 1 1/3 cup of the water in a medium saucepan with a tight fitting lid. Bring water to a boil. Add the chicken stock and reduce heat to medium low.
Slice the halved snapper fish into 1 inch slices. Mix with enough water to cover. Put the marinated snapper into the pan and stir in the white sugar, brown sugar, cornstarch, salt and parsley.
Push squid into the pan with a wooden toothpicks and place them in the pan with the fish. Cover and steam for about 8 hours, drumming once a minute with a wooden spoon.
Place marinated snapper in the pan containing the lemon where the butter cheese ice cream has just melted. Brush lightly with 1/2 teaspoon marinade and top with the limes. Serve and enjoy!
To serve, beat butter in small bowl, add 2 tablespoons brown sugar, sweetening by 1/2 teaspoon marinade.