Chinese-style steamed snapper with ginger and spring onions

Chinese-style steamed snapper with ginger and spring onions

By
From
New Thai Food
Serves
4
Photographer
Jeremy Simons

This fish is fantastic as a one-dish meal served with steamed jasmine rice. It’s light and very nourishing.

Ingredients

Quantity Ingredient
100g chinese cabbage, shredded
1 x 220g snapper fillet or other firm white fish fillet
250ml Chicken stock
or 250ml fish stock
1 1/2 tablespoons oyster sauce
2 1/2 tablespoons light yellow bean soy
1 teaspoon caster sugar
60ml chinese cooking wine
1/2 teaspoon freshly ground white pepper
5 oyster mushrooms, torn into small pieces
3 garlic chives, cut into 3 cm lengths
1 1/2 tablespoons sesame oil
4 cm piece fresh ginger, julienned, to garnish
2 spring onions, thinly sliced on the diagonal, to garnish
5g coriander leaves, to garnish
1 long red chilli, sliced on the diagonal, to garnish

Method

  1. Place the cabbage and fish on a piece of baking paper or banana leaf in a steamer and set over boiling water. Cover and steam for 12 minutes. Remove from the heat.
  2. Meanwhile, put the chicken stock, oyster sauce, yellow bean soy, sugar, Chinese cooking wine, white pepper, mushrooms and garlic chives in a saucepan over a medium–high heat and stir to combine. Bring to the boil, then remove from the heat.
  3. Heat the sesame oil in a small saucepan over a high heat until smoking.
  4. Transfer the cabbage and fish to a deep serving bowl and pour over the hot liquid.
  5. Garnish the dish with the ginger, spring onions, coriander and chilli, then carefully spoon the hot sesame oil over just before serving with steamed jasmine rice.
Tags:
Martin
Boetz
New
Thai
Food
Thailand
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