Steamed Whole Baby Snapper 

Rating: (1 rating made)

Rate recipe: 5 (high) 4 3 2 1 (low)

A simple and delicious way to enjoy fish.

Suggestions:

This recipe is from the recipe book 'Quick + Easy Seafood Issue 5', which is available from seafood shops and newsagents around Australia.

Ingredients:

700 g baby snapper

2 green shallots

20 g ginger, peeled & sliced

3 baby bok choy, halved & washed

2 Tbsp sweet soy sauce

2 tsp sunflower oil

1 tsp sesame oil

1/4 tsp chilli paste

Directions:

Rinse fish cavity & pat dry with paper towel. Score or slash the flesh with a knife on either side behind the head of the fish (this assists in more even cooking).

Line a large bamboo steamer with baking paper. Take a small knife & slash 3-4 small holes into the paper to allow the steam through.

Place fish into the steamer & wrap the tail in lightly greased foil as it may be sticking out of the steamer. Cut the shallots into slices at a slight diagonal & cut the ginger into thin strips. Place half of the combined shallots & ginger into the steamer & top with the fish then add the remaining ginger & shallots.

Place the steamer over a wok or frying pan of simmering water & cover with lid. Cook fish for approx 6 minutes. Lift lid & place bok choy along either side of the fish, cover & continue to cook for a further 10 minutes approx. Remove from heat & stand covered for 2 minutes. Discard foil from tail.

Combine sauce ingredients in a covered container and shake well. Plate fish & pour the sauce over the fish & bok choy.

Serve with steamed rice.

Variations:

You could also use small bream, baby barramundi or silver perch instead of snapper.

Nutritional information does not include serving suggestion.

Author:

Seafood Australia Pty Ltd

Member Comments:

No comments on this recipe yet. Be the first one to comment.