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Cantonese Steamed Gingered Snapper

Ingredients
  Ginger piece 40 Gram
  Whole snapper 1 1⁄4 Kilogram (1 Large Piece)
  Vegetable stock 60 Milliliter (1/4 Cup)
  Green onions 4 , thinly sliced
  Tightly packed coriander 1⁄2 Cup (8 tbs), chopped coarsely (Use Fresh Ones)
  Light soy sauce 1⁄3 Cup (5.33 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Fish
Interest: 
Healthy
Servings: 
8

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