Fragrant Steamed Snapper
- 1 x 1kg whole snapper, cleaned, scaled and gutted
- 2 inches ginger, peeled and shredded
- 1 spring onion, cut into 2 inch lengths and shredded
- fresh coriander leaves, picked
- 2 - 4 tablespoons cooking oil
- 2 tablespoon light soy sauce
Cut two or three slashes on each side of the fish. Sprinkle fish with salt to season.
Lay the fish on a plate and top the fish with half of the cut ginger and spring onion strips.
Cover the fish with cling film (This is only necessary if you think that the condensation will drip down onto the fish – unnecessary with curved lids).
Place the fish in the steamer, cover and steam for about 15-20 minutes.
As soon as the fish is done, transfer it out from the steamer or wok, lifting it onto a serving plate and discard the cooking liquid.
Garnish with remaining ginger and spring onions.
Heat the oil in a small pan until its really hot and pour over the length of the fish - you should hear the fish crackle as you do this.
Top with coriander leaves, sprinkle with additional soy sauce and serve the steamed fish immediately with white rice.
John Hawkesby’s wine recommendation
Toi Toi 2009