2. Slice the snapper 1/4 inch thick on the bias. Brush each plate with ginger oil and season with salt and pepper. Arrange the snapper slices to form a square on each plate. Brush with the remaining ginger oil. Season with salt and pepper.
3. Just before serving, warm the snapper in the oven for 1 to 2 minutes; be careful not to overcook. Sprinkle the chives and squeeze the lime juice over each plate. Serve immediately.
Makes 1-1/2 cups
Put the ginger in a clean jar and add the oil. Let stand at room temperature for at least 2 hours or refrigerate overnight before using. Store oil in the refrigerator for up to 2 weeks.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.