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Steamed snapper and ginger with Asian greens
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Succulent pan-seared fish with vibrant Asian greens by Dani Venn.
Ingredients:
  • 4 x 200g Snapper fillets or 2 small whole snapper
  • 2 garlic cloves, thinly sliced
  • 5 cm piece ginger, julienned
  • 62.50 ml Chinese rice wine (or sherry)
  • 65.63 gm light soy sauce
  • 1 tsp sesame oil
  • 3 spring onions, thinly sliced
  • 2 long red chillies, halved, thinly sliced
  • 2 garlic cloves, finely diced
  • 1 tsp ginger, finely diced extra
  • 1000.00 ml Asian greens, roughly chopped (bok choy, pak choy etc)
  • 100.65 gm oyster sauce
  • Steamed rice, to serve
  • Peanut oil, for cooking
Instructions:
  • Set up a bamboo steamer over a wok filled with water on high heat. You can also use an electric steamer as an alternative.
  • Lay fish fillets in a steamer-friendly plate. Sprinkle garlic, ginger, wine, soy sauce, sesame oil, half the spring onion, and chili on top. Steam with lid on for 7 minutes.
  • Heat the wok or frying pan over high heat with a splash of peanut oil. Once hot, add additional garlic and ginger and sauté for a minute. Deglaze the pan by pouring in a bit of rice wine. Add Asian greens and oyster sauce, stirring frequently until cooked through.
  • Present the wok-tossed greens alongside steamed snapper and rice.

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