- 4 green shallots, ends trimmed, thinly sliced diagonally
- 4cm-piece fresh ginger, peeled, cut into matchsticks
- 1 garlic clove, thinly sliced
- 1 long fresh red chilli, halved, deseeded, thinly sliced
- 1 1/2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/4 teaspoon brown sugar
- 1 large (about 800g) whole snapper, scaled, gutted
- 1 tablespoon peanut oil
- Steamed jasmine rice, to serve
- Select all ingredients
- Combine the green shallot, ginger, garlic and chilli in a small bowl. Combine the soy sauce, vinegar, sesame oil and sugar in a separate bowl.
- Wash fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 8-10cm long and 1cm deep, in the thickest part of the fish on both sides.
- Sprinkle a large heatproof plate with one-third of the shallot mixture. Place the fish on top. Spread half the remaining shallot mixture in the fish cavity. Sprinkle fish with the remaining shallot mixture and drizzle with soy-sauce mixture. Place plate in a large bamboo steamer.
- Add enough water to a wok to reach a depth of 5cm and bring to the boil over high heat. Reduce heat to medium. Place the bamboo steamer over the wok of simmering water. Steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in thickest part.
- Heat peanut oil in a small saucepan over high heat until just smoking. Drizzle the fish with hot oil. Carefully remove the plate from the bamboo steamer. Serve with steamed rice, if desired.
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