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Steamed Snapper with Ginger and Spring Onion Oil
Recipe by Chris Tran
This one is for the fish lovers- perfect for a mid-week meal or a long Sunday lunch.
- Steps
- Ingredients
Ingredients
Jasmine Rice
White Soy, Ginger & Spring Onion Snapper
Chinese Broccoli With Garlic Oil
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Steps
- For the Jasmine Rice, place rice and water into a saucepan and cook according to package directions.
- Uncover and fluff the rice using a plastic or wooden paddle/spoon. Keep covered until ready to serve.
- For the Steamed Snapper, bring a wok of water to the boil.
- Combine white soy sauce, water and sugar into a bowl and mix until sugar has dissolved. Set aside.
- Score the snapper, place on a plate then into a large bamboo steamer. Cover and steam for 9-12 minutes.
- Remove the fish from the steamer and carefully place onto a serving plate. In the meantime, place 2 tablespoons vegetable oil and half of the ginger into a small saucepan over medium-high heat. When the ginger starts to sizzle, add remaining vegetable oil and white parts of the spring onion.
- When the onion starts to sizzle vigorously, pour in the white soy sauce mixture and bring to a simmer.
- Remove from the heat and pour hot dressing over the steamed snapper.
- Garnish with green parts of coriander leaves, spring onion and chilli.
- For the Chinese Broccoli, place oil into a large frypan over medium-high heat.
- Add garlic and sauté for 15 seconds, until garlic starts to lightly brown.
- Add Chinese broccoli and coat evenly in the oil and garlic, until the leaves and stems turn a vibrant green. Season with salt and transfer to a serving bowl.
- Serve alongside the snapper and rice.
