Cookbook

the Steam Zone
™
SFS800BSS
Asian-Style Steamed Whole Snapper
1
Prep  minutes /  minutes   minutes resting time
2
Serves –
Oil spray
1 red snapper (weight 1.5kg, length to fit on the tray), gutted and scaled
3 cm piece ginger, cut into julienne
1 medium red chilli, deseeded, finely sliced
2 limes, zested and cut into wedges
3 tablespoons light soy sauce
1 tablespoon Chinese cooking wine (Shao Xing)
1 teaspoon caster sugar
1 teaspoon sesame oil
1 green onion, cut into julienne
½ cup coriander
¼ cup fried shallots (optional)
Method
Lightly grease the steamer tray. Score fish
in a criss-cross pattern (pineapple score) on
both sides. Place fish on the tray and fill with
half of the ginger, chilli, lime zest. Scatter the
remainder on top of the fish. Cover with the
stainless steel steaming lid.
Fill water tank up to MAX fill line with cold
tap water. Press the STEAM button to select
LOW. Press the arrow up to select  minutes.
Press START.
After steaming is complete, allow fish to rest
under the lid for an additional  minutes
before removing. If fish is not fully cooked,
steam fish for - more minutes, or until
cooked to your liking.
Meanwhile, combine soy sauce, Shao Xing
wine, sugar and sesame oil in a small sauce
pan and heat on medium-low heat until
sugar has dissolved. Set aside to cool slightly,
then stir through green onion.
Carefully slide fish onto a platter and spoon
over sauce. Scatter with coriander and fried
shallots (if using). Squeeze over fresh lime
juice and serve immediately.
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Tip:
Serve with steamed rice and steamed Gai lan
(Chinese broccoli) for a delicious meal.