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Steamed Chilli Snapper

PLATE/

 

Spare your breath to cool your porridge.

―  Miguel de Cervantes Saavedra

1 whole medium sized snapper

 ginger, cut into julienne

spring onions, thinly sliced, plus extra to serve

1 tbsp Shaoxing wine

1 tbsp soy sauce

peanut oil

finely chopped garlic

2 tbsp sesame oil

2 diagonally julienne long red chilli

bunch of fresh coriander


METHOD

Place whole snapper into large bamboo steamer. Add spring onions, ginger, Shaoxing and soy sauce over fish. Cover and steam over a hot wok filled with boiling water. Cook for about 9-10 minutes or until fish is cooked through.

Heat peanut oil in alternate pan or wok add garlic and fry still golden. 

Heat sesame oil in smaller pan until smoky. 

Once fish is cooked serve on plate and drizzle excess juices and hot oils over. Scatter fresh chilli, coriander and spring onion on top. 

Serve with hot jasmine rice and a little sauce made up of fresh chilli, lime and fish sauce.