Steamed snapper, ginger and soy broth

Name: Steamed snapper, ginger and soy broth
Cook time: 30 min
Yield: 4
Cuisine: Chinese
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

Jeremy and Jane Strode

October 18, 2011

Steamed snapper, ginger and soy brothJennifer Soo

Time:< 30 minsServes:4

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.

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