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Steamed Snapper with Asian Flavours

Main Course, Recipes, Seafood

Steamed Snapper with Asian Flavours

Cooking Mode:

Steam

Equipment

  • Chef’s Knife
  • Small Saucepan
  • Baking Paper

Ingredients

  • 1x 800-900gm Snapper
  • 1 Lemon
  • 1/4 Bunch Coriander
  • 1/4 Bunch Spring Onions
  • 1/4 Bunch Mint
  • Sesame Seeds
  • 1 Small Ginger Root
  • Fish Sauce
  • Light Soy Sauce
  • Sesame & Peanut Oil
  • 1 Lombok Chilli
  • Olive Oil
  • Salt
  • Pepper

METHOD

Score Snapper along the body on both sides, lay down a sheet of baking, paper and place some julienne ginger, chilli and slice spring onions on the paper, place fish on top
Insert 3 slices of lemon and 1/2 the coriander into the cavity of the fish
Repeat the ginger, chilli and spring onions on top of the fish
Douse the fish with olive oil, soy sauce and a little fish sauce and loosely wrap the fish with the baking paper Place the fish on a perforated steam tray and steam for 18 mins at
100 degrees
Remove fish from oven and slide carefully onto a serving platter Heat 20mls of peanut oil and 5mls of sesame oil until smoking
Pour the hot oil over the fish and garnish with remaining herbs and chilli

HINTS & TIPS

When buying whole fish check the eyes are clear the gills are red and the fish has no odour
Always cook fish from room temperature, this will ensure even cooking and tender juicy flesh
Reserve as many of the cooking juices as you can, these are the warm dressing for the fish
This is the prefect middle of the table shared dish serve with some steamed rice and pour over the cooking juices

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