This easy recipe is based on a traditional Chinese method of cooking, but adapted for a Steam Oven.
If you dont have a steam oven you could steam the whole fish in a steamer basket on the stovetop .
This looks very impressive when served but is so simple to create .
METHOD
- Make 4 – 5 diagonal slices through the skin and flesh of the fish on each side at intervals from fins to tail .
- Mix soy sauce, first measure of sesame oil with garlic minced ginger salt and pepper and lemon and lime juice.
- Rub all over fish flesh and into cuts.
- Stuff fish belly with half the coriander leaves and all the stems, half the ginger and half the spring onions
- Push lemon or lime slices into fish .
- Place on perforated dish with solid tray underneath.
- Insert fish into cold oven and cook for 18 minutes 100C full steam once the oven has come up to temperature, or until fish comes easily away from the bone, (A larger thicker fish will take longer)
- While fish is cooking heat second measure of sesame oil and peanut oil in saucepan until just starting to smoke
- Remove from oven and place fish on heat proof serving platter and pour over some of the juices which have dripped into the tray below if desired.
- Pile remaining ginger, spring onions, chilli onto fish and carefully pour boiling oil over the top to release the aromatics of the vegetables.
- Serve with steamed rice. (Rice can be cooked in oven with fish on separate tray)
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Ingredients
1kg whole snapper, scaled and cleaned
2T soy sauce2T sesame oil + 4 T more
2 cloves of garlic minced
2 T fresh ginger, minced
1/2t salt1/2t black pepper
Juice of 1 lemon or lime
1 lemon or lime sliced into thin rounds
1 bunch coriander leaves and stems chopped roughly
3 or 4 spring onions sliced horizontally and cut into 2 – 3 inch lengths
1 red chilli finely sliced
2 inch knob of ginger- peeled and cut into battons
4T peanut or sunflower oil.
