Steamed fish with ginger and shallots
Growing up in Toongabbie, our Homecook hero, Bettina Palomo remembers the only way her Filipino family could buy fresh fish was to visit the Sydney Fish Market in Pyrmont.
Photo: Fiona Morris
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- 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.
Place fish in a large bamboo steamer set over boiling water for about 15-20 minutes.
Cooking time will vary, depending on the size of the fish.
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.
Sprinkle spring onions over the fish and add ginger and coriander to taste.
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.
The hot oil will gently cook the ginger and greens on the fish and combine with the soy sauce.
Serve with a small side dish of chopped fresh chilli in soy sauce, as well as steamed greens topped with oyster sauce.