Steamed Red Snapper with Ginger and Spring Onion
Recipe and Forward by Angie Ma
This is a super simple and classic way to prepare fish in the Chinese style. Cooking whole fish can be a bit daunting but this method is super easy as steaming keeps the fish moist. Just buy the freshest wild fish from your fishmonger. Your fishmonger wet market is your friend. The wild red snapper was looking lovely and glossy and fresh on the day I was at the market. Or ask your fishmonger what other fresh white fish good is for steaming. If you don’t want to use of the whole fish, you can also use fillets.
If you don’t have a steamer oven or steamer, use a large wok or pot, place a small low wire rack at bottom or an empty can of tin tuna - something that will elevate the plate that the fish will steam on. Place a plate on top and make sure there is some space around the edges for the steam to rise. You will need a snug fitting lid.
INGREDIENTS
Approx 600 g Wild Red Snapper (Look for the freshest whole fish you can find - you could also use Seabass or Seabream)
3 stalks of spring onions finely sliced lengthways into long matchsticks
½ inch thumb of ginger finely sliced into matchsticks
2 tbs vegetable oil
3 tbs soy sauce
2 tsp of sesame oil
2 tbs Chinese rice wine
2 pinches of salt
METHOD
Wash and pat dry the fish. Cut 3 slits into both sides of the fish to let the flavours seep in and cook evenly. Heat up the steamer until water is just boiling and lots of steam has been created. Place some baking paper on a plate that will fit in the wok or pot you are steaming in. The baking paper makes it easier to lift out the steaming fish from the boiling steam.
Put a healthy sprinkling of mixed spring onions and ginger on the plate. Place two chopsticks in a criss cross shape on top so that the steam gets under the fish and cooks evenly. Place the fish on top of the chopsticks and splash on the Chinese rice wine and a sprinkle more spring onions and ginger. Leave ⅓ of spring onions/ginger for garnishing later.
Steam until a chopstick pokes through the thickest part of the fish very very easily, almost sliding in. My 600g fish took about 12-14 mins. But yours make be a bit longer, or less depending on the size, thickness or steamer.
In a small pot heat the oil until very hot on med-high heat.
Carefully take out the fish using the baking paper and drain out the juices. Place on a plate with spring onions and ginger. Add the rest of the ginger and spring onions. Pour on the soy sauce, sesame oil and sprinkle the salt. Pour over hot oil. It should hear a loud sizzle.
Serve immediately and eat.
