Ingredients

The following ingredients have 4 Servings
  • One whole snapper, about 800g, cleaned and scaled.
  • Half a bunch of spring onions, chopped.
  • One piece of ginger (about 1-2cm in length), finely chopped.
  • 1/2 bunch of fresh coriander, finely chopped.
  • 1/2 cup dark soy sauce
  • 1/ cup olive oil
  • Chopped fresh chilli
  • Steamed Asian greens (bok choy and gai larn)
  • Jasmine rice to serve.

Instruction

  • <p>Place fish in a large bamboo steamer set over boiling water for about 15-20 minutes.</p> <p>Cooking time will vary, depending on the size of the fish.</p> <p>Check the inside cavity after about 15 minutes and remove from the steamer once the flesh is white and creamy. Place the fish on a long platter.</p> <p>Sprinkle spring onions over the fish and add ginger and coriander to taste.</p> <p>Douse the fish in dark soy sauce until it is stained and there is a thin layer of soy sauce at the bottom of the dish. Heat the olive oil in a small pan until it just starts to smoke. Carefully pour over the fish.</p> <p>The hot oil will gently cook the ginger and greens on the fish and combine with the soy sauce.</p> <p><b>To serve</b></p> <p>Serve with a small side dish of chopped fresh chilli in soy sauce, as well as steamed greens topped with oyster sauce.</p>