Grand Old Man

1 med. red snapper (3 to 4 lbs. with head and tail on)
1 bay leaf
3 whole peppercorns
1 tsp. salt
2 tbsp. parsley, diced
1/2 cup peanut or corn oil
2 tbsp. margarine
1 cup chicken broth
1/2 tsp. msg
1 tbsp. cornstarch
1/2 cup bell pepper, diced
1/2 cup green onion, diced
2 tbsp. ginger root, grated

• Wipe fish. Pour water into large pan or fish poacher to depth of 1/2". Add bay leaf, peppercorns, salt and parsley.

• Cover and steam for 15 to 20 minutes or until fish flakes easily. Remove fish; pour off liquid.

• Scatter the ginger, half the onions and peppers over the fish. Keep warm. Meanwhile, melt margarine; add chicken broth.

• Mix cornstarch in a little cold water and stir into chicken broth. Cook until thickened.

• Heat the oil in small skillet until piping hot. Arrange fish on warm platter.

• Pour the hot oil over it. Pour the sauce glaze over the fish.

• Sprinkle with remaining green onions and peppers. Serves 6 to 8.

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