Ginger and green onion steamed snapper

Recipes / Fish

For a sensational main course, serve steamed whole snapper garnished with ginger, coriander and green onions.

Recipe «Ginger and green onion steamed snapper» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 green onions, trimmed, thinly sliced lengthways, 2 whole baby snapper, cleaned, 4 cm piece ginger, peeled, cut into matchsticks, 2 bunches baby bok choy, quartered lengthways, 2 tbsp shaoxing wine or sherry , 2 tbsp light soy sauce, 1 tbsp black vinegar, 1 tsp caster sugar , 1/2 tsp sesame oil, 2 tbsp peanut oil, 1/2 cup coriander leaves, Steamed jasmine rice, to serve.

Ingredients:

  • 4 green onions, trimmed, thinly sliced lengthways 
  • 2 whole baby snapper, cleaned 
  • 4 cm piece ginger, peeled, cut into matchsticks 
  • 2 bunches baby bok choy, quartered lengthways 
  • 2 tbsp shaoxing wine or sherry 
  • 2 tbsp light soy sauce 
  • 1 tbsp black vinegar 
  • 1 tsp caster sugar 
  • 1/2 tsp sesame oil 
  • 2 tbsp peanut oil 
  • 1/2 cup coriander leaves 
  • Steamed jasmine rice, to serve 

Instructions

  1. Place the green onions in a small bowl and cover with iced water. Place in the fridge for 10 minutes or until onion curls.
  2. 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.
  3. Meanwhile, combine the wine, soy sauce, vinegar, sugar and sesame oil in a small bowl and stir until sugar dissolves. Drain the green onion.
  4. 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.