Tuesday, 30 December 2014

Steamed Red Snapper with Sesame Soy Dressing

When it comes to a steamed fish, weather is no deterrent. Summer in Melbourne means seafood, warm balmy nights and extended time in the backyard. Tonight was no exception.

raw red snapper on a plate
When my husband brought home this gorgeous red snapper the first recipe that came to mind was my mum's ginger, soy and scallion steamed fish. Traditionally she uses barramundi but the red snapper was just as delicious and the ginger soy was an explosive combination.

sauce being poured over red snapper

A tip to share is that the snapper is best steamed separately and the sauce made towards the end while the snapper sits. For garnishing, i would normally add coriander however i did not have this on hand and decided to use scallions and ginger with a dash of sesame oil. For those who love the heat try a few slices of fresh red chillies.

red snapper ready to serve

Items You Need:

- 1 Red Snapper, de-scaled and cleaned
- 4 sprigs on spring onion, diced
- 1/2 cup of soy sauce
- 1/2 cup of water
- 1 tablespoon of brown sugar
- 1 teaspoon of fish sauce
- 1/2 teaspoon of sesame oil
- 1 knob of grated ginger
- 1 tablespoon of olive oil

What's Next?

1. Run the snapper under water to wash off any loose scales. Pat dry with a paper towel and place on a heat proof glass tray

2. Fill the wok with water till halfway and place the heat proof glass tray on top.

3. Place the snapper in the wok and cover the lid to steam on medium heat for 20 minutes. If the snapper is thick, make three lacerations on the thickest part of the fish

4. When the snapper has steamed remove from the flame and set aside to sit.

5. In a small saucepan add the oil and fry the scallions and ginger on low to medium flame till it is aromatic. Reduce the heat and add the fish sauce. Stir for another 30 seconds.

6. Add the soy, water, sesame oil and sugar to the saucepan. Stir till the sugar has dissolved and the sauce simmers.

7. Pour over the steamed fish and garnish with coriander, scallions and red chillies (optional)

1 comment:

  1. I have never cooked a whole fish before and this recipe sounds wonderful!