Name: Steamed snapper with ginger and shallots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 kilogram whole snapper, cleaned, rinsed, patted dry; 2 spring onions, finely sliced, plus extra to serve; 1 clove garlic, crushed; 2 tablespoon canola oil; 2 centimetre piece ginger, finely sliced; 1/4 cup water; 1/4 cup light soy sauce; pinch white pepper; thai basil, steamed rice, asian greens to serve

Steamed snapper with ginger and shallots

This fresh and fragrant steamed snapper recipe combines great flavours like ginger, Thai basil, soy and garlic to create an Asian-inspired fish dish. An easy and delicious way to cook a whole snapper

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

1 kilogram whole snapper, cleaned, rinsed, patted dry

2 spring onions, finely sliced, plus extra to serve

1 clove garlic, crushed

2 tablespoon canola oil

2 centimetre piece ginger, finely sliced

1/4 cup water

1/4 cup light soy sauce

pinch white pepper

thai basil, steamed rice, asian greens to serve

Method

1.Half-fill a wok or large frying pan with water and place on medium heat. Bring to a simmer and place a bamboo steamer over the top.

2.Make three diagonal slices through skin and flesh of the fish behind the gills, leaving tail and head intact. Place on baking paper pierced with a few holes. Transfer fish and baking paper to steamer.

3.Steam for 20 minutes. Remove from heat, then use a small knife to flake flesh to test fish is cooked. Transfer to a serving plate. Scatter combined spring onion and garlic over fish.

4.In a saucepan, heat oil and ginger on medium until sizzling. In a small bowl, combine water, soy sauce and pepper. Stir ginger through.

5.Serve fish drizzled with ginger soy mixture, scattered with basil. Accompany with steamed rice, Asian greens and extra spring onion.