Steamed snapper, ginger and soy broth

Steamed snapper, ginger and soy broth
Steamed snapper, ginger and soy broth Photo: Jennifer Soo
Dietary
Dairy-free

Fish is wonderful steamed as it retains a clean flavour. This dish is inspired by our many visits to Billy Kwong and restaurants in Chinatown.

Ingredients

2 large knobs ginger, peeled

4 shallots

800ml chicken stock

2 star anise

1 tsp black peppercorns

3 tbsp soy sauce

2 tbsp sugar

1 tbsp honey

5 drops sesame oil

4 200g snapper fillets

1 long red chilli, finely sliced

1 bunch choy sum, trimmed and washed

Method

Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil. Bring to a simmer for 5 minutes and strain into a clean saucepan. Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes. Steam choy sum until bright green and tender. Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.