Longrain's Signature Steamed Whole Snapper with Ginger, Shallot and Black Bean
A delicious, healthy whole snapper steamed in the Breville Hot Wok & Steam by Louis Tikaram
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Ready Time
18 mins
18 mins
Preparation
10 mins
10 mins
Cooking
8 mins
8 mins
Serves
4
18 mins
Ready Time
Ready Time
10 mins
Preparation
Preparation
8 mins
Cooking
Cooking
4
Serves
Serves
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
- 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.
- 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.
- Turn temperature dial to KEEP WARM and set aside.
- Place all dressing ingredients in a bowl and whisk to combine. The dressing should taste salty, sweet, with slight heat.
- Place salad ingredients in a bowl and spoon over 2 tablespoons of the dressing and toss to mix well.
- To serve place the fish into a deep serving bowl and drizzle evenly with remaining dressing.
- Garnish the top with the salad and serve with a wedge of lemon
Appliance
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