Steamed Snapper with Ginger, Shallots & Soy
This technique for Steamed Snapper with Ginger, Shallots & Soy can be used with any fish fillet, it’s such a simple and effective way to cook fish.
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.
Place one cup of long grain or jasmine rice in a high-sided microwave safe container. Add a pinch of salt and 2 cups boiling water and microwave on high for 17 minutes. Fork over and leave for 3 minutes.