For a sensational main course, serve steamed whole snapper garnished with ginger, coriander and green onions.
- Place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.
- Use a small, sharp knife to cut three 1cm-deep slashes into each side of the fish. Place the bok choy on a large sheet of baking paper. Top with the fish and place in a large bamboo steamer. Sprinkle the fish with half the ginger. Place the steamer over a wok half-fi lled with boiling water. Cover and steam for 10 minutes or until the fish flakes easily when tested with a fork.
- Meanwhile, combine the wine, soy sauce, vinegar, sugar and sesame oil in a small bowl and stir until sugar dissolves. Drain the green onion.
- Transfer the fish to a large serving platter. Heat the peanut oil in a small saucepan over high heat until just smoking. Carefully pour the hot oil evenly over the fish. Drizzle over the soy sauce mixture. Sprinkle with the green onion, coriander and remaining ginger and serve immediately with steamed rice, if desired.
You may need it
Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set