The biggest problem most of us face with steamed whole fish is trying to find a steamer big enough. Never fear, because it's very easy to do it in the oven.
4 dried shiitake mushrooms
2 tbsp vegetable oil
3cm ginger, finely shredded
3 cloves garlic, finely sliced
1 small carrot, finely shredded
4 thick spring onions, finely shredded
¼ cup oyster sauce
1 tbsp Shaoxing wine
150g dried mung bean vermicelli
1 whole baby snapper, about 30cm long, cleaned and scaled
1 cup coriander leaves
1. Cover the shiitake mushrooms with 2½ cups of boiling water and allow to stand for 20 minutes. Remove the softened mushrooms from the liquid, remove the stalks and thinly slice. Reserve the liquid.
2. Heat your oven to 200C. Place a medium saucepan over high heat and add the oil, ginger and garlic. Fry for a few seconds until fragrant then add the carrot, spring onion and sliced shiitake. Stir for a minute until the carrot softens. Add the shiitake liquid, oyster sauce and Shaoxing wine and bring to a simmer. Add the mung bean vermicelli and simmer for five minutes. Add extra water or stock if needed.
3. Cut four thick cuts in the flesh of the snapper to the bone. Place half the noodles and any liquid on a heatproof serving plate big enough to fit the snapper. Place the remaining noodles on top. Cover the whole plate tightly with foil and place in the oven for 12 minutes until the snapper is cooked through. Scatter with coriander and serve.