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Asian-style steamed snapper
Asian-style steamed snapper
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Vibrant Asian flavors shine in this healthy steamed fish dish.
Ingredients:
  • 4 green shallots, ends trimmed, thinly sliced diagonally
  • 40.00 ml finely shredded fresh ginger
  • 1 long fresh red chilli, deseeded, thinly sliced
  • 1 (about 800g) whole snapper, scaled, gutted
  • 40.00 ml Chinese rice wine
  • 31.50 gm soy sauce
  • 1/2 tsp sesame oil
  • Pinch of sugar
  • 62.50 ml firmly packed fresh coriander leaves
  • 13.80 gm peanut oil
  • Steamed brown rice, to serve
Instructions:
  • Fill the wok with water until it reaches a depth of 5cm, then place a steaming rack on top.
  • Mix green shallot, ginger, and chili in a small bowl. Spread one-third of the mixture on a large heatproof plate. Lay the fish on the plate. Fill the fish cavity with half of the remaining shallot mixture. Coat the top of the fish with the rest of the shallot mixture.
  • Combine Chinese rice wine, soy sauce, sesame oil, and sugar in a small bowl. Drizzle the mixture over the fish, then place the plate on the steaming rack.
  • 1. Heat wok over high heat until boiling. Lower heat to medium, cover, and steam for 12-15 minutes until fish easily flakes with a fork. Remove from heat.
  • Take the plate out of the wok. Evenly sprinkle coriander over the fish. Heat the peanut oil in a small saucepan over high heat until smoking. Remove the oil from heat and carefully drizzle it over the fish. Serve immediately with steamed rice, if desired.

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