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Thursday, January 30

Steamed snapper with soy, ginger & spring onions

Snapper, whole, gutted, scaled
2 pounds
Soy sauce, light
2 tablespoons
Oil, grapeseed
2 tablespoons
Ginger, minced
2 tablespoons
Pepper, white, freshly ground

Spring onions, thinly sliced
1 bunch
Rice, cooked

  1. In a large wok or pot with a rack, add an 1 inch of water, cover, and bring to a boil. 
  2. Make two diagonal slits into the flesh of the fish, and place in a heatproof dish that will fit into the steamer. 
  3. In a small bowl, combine the soy sauce, oil, and ginger; pour over the fish, and rub into both sides. 
  4. Sprinkle with pepper. 
  5. Place the fish into the steam, cover, reduce to medium heat, and steam for 10 to 12 minutes. 
  6. Sprinkle the onions over the fish, cover, and continue steaming until the fish is cooked, about 2 minutes.

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