Longrain's Signature Steamed Whole Snapper with Ginger, Shallot and Black Bean

Ingredients

• 1 whole snapper (approx 700g) or 2 plate size snappers (400g), scaled, cleaned & scored

Salad

• 3 green onions, shredded
• 1 small red chilli, seeds removed and finely sliced
• 1 bunch coriander, leaves picked 

Dressing 

• 1 tablespoon salted black beans (rinsed)
• 2 cm knob fresh ginger, finely chopped
• 2 tablespoons Chinese black vinegar
• 2 tablespoons white rice vinegar
• 3 tablespoons oyster sauce
• 1 tablespoon white sugar
• 1 tablespoon fish sauce
• 125 ml grape seed oil
• Lemon wedges to serve 

Method

1. Fill the Breville Wok with 2 litres of water and turn temperature dial to STEAM setting. Fit steamer in place and cover with lid; bring water to the boil.
2. Once the water is boiling place the fish inside wok; cover again with lid and cook for approximately 8 minutes, or until fish is just cooked.
3. Turn temperature dial to KEEP WARM and set aside.
4. Place all dressing ingredients in a bowl and whisk to combine. The dressing should taste salty, sweet, with slight heat.
5. Place salad ingredients in a bowl and spoon over 2 tablespoons of the dressing and toss to mix well.
6. To serve place the fish into a deep serving bowl and drizzle evenly with remaining dressing.
7. Garnish the top with the salad and serve with a wedge of lemon