Cantonese Steamed Gingered Snapper Recipe
Ingredients
| 40 g piece ginger | ||
| Snapper | 1 Large | |
| Vegetable stock | 1/4 Cup (16 tbs) | |
| Green onions | 4 , thinly sliced | |
| 1/2 cup tightly packed fresh coriander leaves, chopped coarsely | ||
| Light soy sauce | 1/3 Cup (16 tbs) | |
| Sesame oil | 1 Teaspoon | |
Directions
1.
Peel ginger; cut into thin strips Lengthways, then cut into matchstick-size pieces.
2.
Score fish three times both sides; pLace on Large sheet of foil, sprinkle with half the ginger and drizzLe with haLf of the vegetable stock, fold foil loosely to enclose fish.
3.
Place fish in large bamboo steamer; steam fish, covered, over wok or pan of simmering water about 40 minutes or until cooked through.
4.
Transfer fish to serving dish; sprinkle with remaining ginger, onion, coriander, then drizzle with combined remaining stock, sauce and oil.
Peel ginger; cut into thin strips Lengthways, then cut into matchstick-size pieces.
2.
Score fish three times both sides; pLace on Large sheet of foil, sprinkle with half the ginger and drizzLe with haLf of the vegetable stock, fold foil loosely to enclose fish.
3.
Place fish in large bamboo steamer; steam fish, covered, over wok or pan of simmering water about 40 minutes or until cooked through.
4.
Transfer fish to serving dish; sprinkle with remaining ginger, onion, coriander, then drizzle with combined remaining stock, sauce and oil.
Chef
