Steamed Snapper with Ginger, Shallots & Soy
Use this technique for any fish fillet, its’ simple a simple and effective way to cook steamed snapper with ginger, shallots & soy.
Preparation 10 minutes
Cooking 5 minutes
4 (about 180g each) snapper or other white fish fillets
5cm-piece fresh ginger, grated
1 long red chilli, chopped (optional)
8 green onions (shallots) sliced
2 tablespoons Shaoxing wine
2 tablespoons salt-reduced soy sauce
2 tablespoons peanut oil
2 choy sum, quartered if large
2 teaspoons sesame oil
2 cloves garlic, finely chopped
2 tablespoons chopped fresh coriander (optional)
- Place snapper on a large heatproof plate that fits inside a large steamer. Sprinkle over the ginger, chilli (if using) and green onions. Drizzle over wine and soy sauce. Cover and place over a large saucepan or wok of boiling water and steam until fish is just cooked, approx. 5 minutes.
- Meanwhile heat 1 tablespoon peanut oil in a large frying pan or wok over high heat. Add Choy sum and stir fry until just cooked and still bright green, approx. 3 – 4 minutes. Alternatively steam or microwave.
- Heat remaining peanut oil and sesame oil in a small saucepan for a minute or two until smoking. Remove from heat, add garlic.
- Divide fish between four plates and top with the juices from the plate. Pour over the hot oil and serve immediately with choy sum.