- Prep Time: 20 minutes
- Serving: Serves 02-04
Steamed Snapper With Ginger and Spring Onions
This classic Chinese dish has been shared with us by Karla D'Lima from My LaLa Life. It is a great addition to a shared Asian BBQ amongst friends, and uses the thermo mixer to free up the BBQ. It is simple to make but impressive to serve, especially when accompanied with vegetables and rice.
Recipe Tester Feedback: "Easy, simple meal that is fresh and flavoursome." - Heidi
No: Dairy / Egg
Contains: Gluten / Nuts
*Variations: Can be made without Gluten / Nuts
Total Preparation Time 20 minutes
Serves 2 as a main, or 4 as part of a shared meal
Cannot be frozen
Ingredients
- Sauce:
- chicken stock - 125g, liquid (*check for gluten if required)
- soy sauce - 2 Tbsp, light (*use tamari for GF)
- sesame oil - 1 Tbsp
- Shaoxing wine - 1 Tbsp (Chinese rice wine)
- white sugar - 1 Tbsp
- Snapper:
- Chinese cabbage - leaves
- spring onions - 3, white section only and split into two
- spring onions - 2-3, white section only and thinly sliced
- snapper - 400–600g
- sea salt - 2 tsp
- water - 800g, boiling
- ginger - 30g, sliced julienne
- peanut oil - 50g (*use a different oil for NF)
- fresh coriander - 1 large handful, leaves, to garnish
Method
- Place chicken liquid stock (125g), soy sauce (2 Tbsp), sesame oil (1 Tbsp), Shaoxing wine (1 Tbsp) and white sugar (1 Tbsp) into a small bowl and set aside.
- Line the steaming attachment tray with the cabbage leaves and split spring onions (3), ensuring that a small opening is in the middle to allow steam to come through. Set aside.
- Pat the snapper (400-600g) dry with a paper towel. With a sharp knife, make 3 diagonal cuts in the thickest park of the fish, then in the other direction to make a diamond pattern. Do the same on the other side of the fish.
- Rub the fish with salt (2 tsp) and lay it on top of the spring onions and cabbage leaves. Set aside.
- Fill bowl with boiling water (800g) and place steaming attachment with fish on top. Pour the reserved sauce over the fish and top with ginger (30g).
- Cook 10-15 minutes / Steaming Temperature / Speed 2, depending on thickness of fish.
- Once cooked, transfer the fish and ginger onto a platter and scatter the fish with the thinly sliced spring onions. Reserve 150g of the steamed fish juice and pour on top of the fish. Discard the remaining juice. Clean and dry the bowl.
- Place peanut oil (50g) into the bowl and cook 1 minute / 100C / Speed 1. Once cooked, carefully douse the fish with the hot oil and top with coriander. Serve immediately.
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