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Asian-style steamed snapper
Asian-style steamed snapper
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Vibrant Asian flavors highlight this healthy steamed fish dish.
Ingredients:
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 4cm-piece fresh ginger, peeled, cut into matchsticks
  • 1 garlic clove, thinly sliced
  • 1 long fresh red chilli, halved, deseeded, thinly sliced
  • 31.50 gm soy sauce
  • 20.00 ml rice vinegar
  • 1 tsp sesame oil
  • 1.00 gm brown sugar
  • 1 large (about 800g) whole snapper, scaled, gutted
  • 18.20 gm peanut oil
  • Steamed jasmine rice, to serve
Instructions:
  • Mix the green shallot, ginger, garlic, and chili in one bowl. In another bowl, combine the soy sauce, vinegar, sesame oil, and sugar.
  • Rinse the fish under cold running water and then thoroughly dry it with paper towels, inside and out. Use a sharp knife to make three 8-10cm long and 1cm deep slashes on both sides of the fish's thickest part.
  • Prepare a large heatproof plate by generously sprinkling one-third of the shallot mixture. Lay the fish on the plate and stuff the fish cavity with half of the remaining shallot mixture. Sprinkle the rest of the shallot mixture over the fish and drizzle with the soy-sauce mixture. Transfer the plate to a large bamboo steamer.
  • Fill a wok with water until it reaches a 5cm depth and bring to a boil over high heat. Once boiling, lower the heat to medium and place the bamboo steamer over the wok. Steam covered for 12-15 minutes or until the fish easily flakes with a fork in the thickest part.
  • In a small saucepan, heat peanut oil over high heat until just smoking. Drizzle the hot oil over the fish. Carefully remove the plate from the bamboo steamer and enjoy with steamed rice, if preferred.

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