Whole Steamed Snapper

Ingredients

• 1.5kg whole snapper, scaled and gutted
• 4cm knob ginger, thinly sliced
• 2 sticks lemongrass, trimmed and cut into thin strips
• 1 lime, sliced
• 1/4 cup Shaoxing wine
• 2 tablespoons light soy sauce
• 2 teaspoons sesame oil
• 2 tablespoons peanut oil
• Fresh coriander sprigs and sliced green onions for garnish

Method

1. Make 3 slashes into the thickest part of the fish., on both sides. Pale slices of ginger and lemongrass into each of the incisions and place the remainder inside the fish cavity along with the sliced lime.
2. Preheat the frypan on setting SEAR and fill with 1 litre of water. Bring to the boil. Position the trivet into the base of the frypan.
3. Place the fish onto a  try or plate, lines with baking paper and place onto wire rack. Combine wine, soy and sesame oil and pour over fish. Cover, reduce heat to SIMMER setting and cook 12-15 minutes  or until the flesh flakes easily in the thicket past of the fish. Remove tray / plate and set aside, covered loosely with foil.
4. Heat oil in a small pan until smoking. Remove foil and pour directly over the top of the fish.
5. Garnish with coriander sprigs and green onion and serve immediately with steam rice.