Asian-style steamed snapper

Recipes / Fish

Authentic Asian flavours spring to life in this super-healthy steamed fish dinner.

Recipe «Asian-style steamed snapper» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 4 green shallots, ends trimmed, thinly sliced diagonally, 4cm-piece fresh ginger, peeled, cut into matchsticks, 1 garlic clove, thinly sliced, 1 long fresh red chilli, halved, deseeded, thinly sliced, 1 1/2 tbsp soy sauce , 1 tbsp rice vinegar, 1 tsp sesame oil, 1/4 tsp brown sugar , 1 large whole snapper, scaled, gutted, 1 tbsp peanut oil, Steamed jasmine rice, to serve.

Ingredients:

  • 4 green shallots, ends trimmed, thinly sliced diagonally 
  • 4cm-piece fresh ginger, peeled, cut into matchsticks 
  • 1 garlic clove, thinly sliced 
  • 1 long fresh red chilli, halved, deseeded, thinly sliced 
  • 1 1/2 tbsp soy sauce 
  • 1 tbsp rice vinegar 
  • 1 tsp sesame oil 
  • 1/4 tsp brown sugar 
  • 1 large whole snapper, scaled, gutted 
  • 1 tbsp peanut oil 
  • Steamed jasmine rice, to serve 

Instructions

  1. Combine the green shallot, ginger, garlic and chilli in a small bowl. Combine the soy sauce, vinegar, sesame oil and sugar in a separate bowl.
  2. Wash fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 8-10cm long and 1cm deep, in the thickest part of the fish on both sides.
  3. Sprinkle a large heatproof plate with one-third of the shallot mixture. Place the fish on top. Spread half the remaining shallot mixture in the fish cavity. Sprinkle fish with the remaining shallot mixture and drizzle with soy-sauce mixture. Place plate in a large bamboo steamer.
  4. Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium. Place the bamboo steamer over the wok of simmering water. Steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in thickest part.
  5. Heat peanut oil in a small saucepan over high heat until just smoking. Drizzle the fish with hot oil. Carefully remove the plate from the bamboo steamer. Serve with steamed rice, if desired.