Cantonese Steamed Gingered Snapper
|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|
Peel ginger; cut into thin strips Lengthways, then cut into matchstick-size pieces.
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.
Place fish in large bamboo steamer; steam fish, covered, over wok or pan of simmering water about 40 minutes or until cooked through.
Transfer fish to serving dish; sprinkle with remaining ginger, onion, coriander, then drizzle with combined remaining stock, sauce and oil.