Ginger steamed baby snapper

Cooking Fish Ginger steamed baby snapper

Infuse delicate fish with delicious Chinese flavours and condiments.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Rinse fish inside and out with cold water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, into thickest part of each side of fish. Place fish in a large, shallow heatproof bowl (see note).
  2. Fill a wok with water until one-third full. Bring to the boil over high heat. Place a small ovenproof dish or ramekin in wok.
  3. Combine ginger, garlic, oil, sugar, soy sauce, onion and sweet chilli sauce in a jug. Spoon ginger mixture over fish, turning to coat. Place fish, in bowl, on dish in wok. Cover with lid. Steam fish for 10 minutes or until just cooked through (see tip). Transfer to a platter. Spoon over ginger mixture. Top with onion and coriander. Serve.

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1 whole baby snapper, cleaned
2cm piece fresh ginger, cut into thin matchsticks
2 garlic cloves, finely chopped
1 tbsp vegetable oil
2 tsp sugar
1/4 cup soy sauce
2 green onions, thinly sliced
2 tbsp Mae Ploy sweet chilli sauce
Sliced green onion and fresh coriander sprigs, to serve

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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