- 4 green shallots, ends trimmed, thinly sliced diagonally
- 2 tablespoons finely shredded fresh ginger
- 1 long fresh red chilli, deseeded, thinly sliced
- 1 (about 800g) whole snapper, scaled, gutted
- 2 tablespoons Chinese rice wine
- 1 1/2 tablespoons soy sauce
- 1/2 teaspoon sesame oil
- Pinch of sugar
- 1/4 cup firmly packed fresh coriander leaves
- 3 teaspoons peanut oil
- Steamed brown rice, to serve
- You will need a wok and a steaming rack for this recipe.
- Step 1Add enough water to a wok to reach a depth of 5cm. Place a steaming rack over the wok.
- Step 2Combine the green shallot, ginger and chilli in a small bowl. Sprinkle one-third of the shallot mixture over a large heatproof plate. Place the fish on the plate. Sprinkle half the remaining shallot mixture evenly in the fish cavity. Sprinkle the remaining shallot mixture over the top of the fish.
- Step 3Whisk together the Chinese rice wine, soy sauce, sesame oil and sugar in a small bowl. Pour evenly over the fish. Carefully place the plate on the steaming rack.
- Step 4Place the wok over high heat and bring to the boil. Reduce heat to medium and steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in the thickest part. Remove from heat.
- Step 5Remove the plate from the wok. Sprinkle the fish evenly with coriander. Heat the peanut oil in a small saucepan over high heat until smoking. Remove oil from heat. Carefully drizzle the fish with the hot oil. Serve immediately with steamed rice, if desired.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
All nutrition values are per serve
- Author: Kerrie Sun
- Image credit: Ian Wallace
- Publication: Australian Good Taste