Steamed snapper with ginger and shallots
A recipe from the Good Food collection.
Ingredients
6 spring onions (scallions), sliced on the diagonal
2 small (400 g/14 oz each) whole snapper, cleaned and scaled
2 teaspoons salt
2 teaspoons sesame oil
3 tablespoons light soy sauce
3 tablespoons julienned fresh ginger
60 g (2¼ oz) fresh shiitake mushrooms, sliced
2 tablespoons peanut oil
1½ tablespoons chinese rice wine
coriander (cilantro) sprigs (optional), to serve
Method
Step 1
Lightly oil two plates large enough to hold each fish and sit them in two layers of a bamboo steamer. Take half the spring onions and divide between the two plates. Pat the fish dry with paper towels, then lay the fish on top of the spring onion. Combine the salt, sesame oil and 2 tablespoons of soy sauce and rub the mixture over each fish. Scatter the ginger and mushrooms over the fish, putting some in each cavity.
Step 2
Sit the steamers over a wok of simmering water and steam, covered, for 30 minutes, or until the fish is just cooked through. Swap the steamers over halfway through cooking. Remove the plates from the steamer.
Step 3
Heat the peanut oil in a small saucepan over medium heat until it starts to smoke — the oil must be hot enough to crisp the skin of the fish, otherwise it will taste oily. Drizzle the rice wine and remaining soy sauce evenly over the fish, then scatter with the remaining spring onion. Gently pour the hot oil over the whole length of the fish (take care as it will sizzle and splatter). Serve immediately, garnished with the coriander sprigs.
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