Asian-Style Steamed Whole Snapper

Ingredients

• Oil spray
• 1 red snapper (weight 1.5kg, length to fit on the tray), gutted and scaled
• 3 cm piece ginger, cut into julienne
• 1 medium red chilli, deseeded, finely sliced
• 2 limes, zested and cut into wedges
• 3 tablespoons light soy sauce
• 1 tablespoon Chinese cooking wine (Shao Xing)
• 1 teaspoon caster sugar
• 1 teaspoon sesame oil
• 1 green onion, cut into julienne
• ½ cup coriander
• ¼ cup fried shallots (optional)

Method

1. Lightly grease the steamer tray. Score fish in a criss-cross pattern (pineapple score) on both sides. Place fish on the tray and fill with half of the ginger, chilli, lime zest. Scatter the remainder on top of the fish. Cover with the stainless steel steaming lid.
2. Fill water tank up to MAX fill line with cold tap water. Press the STEAM button to select LOW. Press the arrow up to select 15 minutes. Press START.
3. After steaming is complete, allow fish to rest under the lid for an additional 5 minutes before removing. If fish is not fully cooked, steam fish for 2-3 more minutes, or until cooked to your liking.
4. Meanwhile, combine soy sauce, Shao Xing wine, sugar and sesame oil in a small sauce pan and heat on medium-low heat until sugar has dissolved. Set aside to cool slightly, then stir through green onion.
5. Carefully slide fish onto a platter and spoon over sauce. Scatter with coriander and fried shallots (if using). Squeeze over fresh lime juice and serve immediately.

Tip: Serve with steamed rice and steamed Gailan (Chinese broccoli) for a delicious meal.