Demystifying Steam Oven Cookery

Steamed Snapper with Asian Flavours

STEAMED SNAPPER WITH ASIAN FLAVOURS

STEAMED SNAPPER WITH ASIAN FLAVOURS

EQU-ICON-II

EQUIPMENT

  • Chef’s Knife
  • Small Saucepan
  • Baking Paper

ING-ICON-II

INGREDIENTS

  • 1 x 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 Oil
  • Peanut Oil
  • 1 Lombok Chilli
  • Olive Oil
  • Salt
  • Pepper

CWS-0034-5-Steamed-Snapper-With-Asian-Flavours

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 18mins 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 perfect middle of the table shared dish serve with some steamed rice and pour over the cooking juices. –

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