Whole Steam Baked Snapper w Ginger
SERVES 4
PREP TIME 30 mins
DIFFICULTY Medium
INGREDIENTS
2 whole 45cm snapper (cleaned and scaled)
1/2 cup Shaoxing wine
2 tbsp white sugar
2 tbsp sesame oil
1/2 cup light soy sauce
1 tsp rice wine vinegar
2 tbsp water
3 sprout of coriander (stems rinsed and finely chopped, leaves reserved for garnish)
2 big clove of garlic (minced)
2 10cm piece of ginger, peeled and julienned
4 spring onions (cut into 5cm pieces and julienned, reserving the green tops for garnish, thinly sliced)
2 bunch baby Gai lan (trimmed)
1/2 cup peanut oil
Steamed rice
METHOD
If you don’t have a handy container of rice in your freezer after all my rants then now would be the time to put on a pot so it’s ready when all this is.
Preheat the oven to 200°C.
Score the snapper skin in diagonal slashes twice on each side.
In a small bowl, mix together Shaoxing wine, white sugar, sesame oil, light soy sauce, rice wine vinegar, water, coriander roots and garlic.
Place the snapper on a large sheet of foil that has a small section of baking paper lining.
Pour the mixture over the fish, making sure it's evenly coated.
Scatter ginger and julienned spring onions on top of the fish.
Cover with a second bit of foil and roll fold the ends and the middle seam to secure the fish in a airtight foil case.
It doesn’t need to be pulled tight on the fish, but should fit cosily.
Roast the fish in the oven for 10-12 minutes or until it's cooked through.
While the fish is cooking, trim the gai lan and place it in a bowl. Cover with boiling water and let it sit for 1-2 minutes until it's cooked but still crispy. Drain and set aside.
In a small saucepan, heat the peanut oil until it's shimmering hot.
Carefully open and remove the fish from the foil along with all the juices. This is tricky and should be done carfully. You can ov course avoid this and possibly prevent additinal washing up if you don;t tear the foil by just opening and serving it straight from the foil!
Carefully pour the nearly boiling oil over the fish and it’s steamed aromatics. It will sizzle and spit.
Top with reserved spring onions tops and coriander leaves.
Serve the fish with steamed rice and gai laan.