Steamed Whole Snapper Recipes
Steamed whole snapper is a healthy, low-fat dish that the whole family will love. This elegant and flavorful recipe delights the taste buds and provides a nutritious meal packed with essential vitamins and minerals. By steaming the snapper, you preserve its delicate texture and natural flavours without adding excess fats or oils, making it a perfect choice for those looking to enjoy a lighter, yet satisfying seafood dish.
Ingredients
- 1.5L Water
- 1 whole snapper, 1.3kg
- 1 stick lemongrass, trimmed to 20cm cut in 2 and bruised
- 1 long red chilli deseeded and chopped
- 1/2 bunch fresh coriander
- 3 green onions chopped
- 2 Tbs soy sauce
Step 1
Heat the water in the Wok over medium-high – heat until boiling.
Step 2
Make two deep cuts on both sides of the fish in the thickest part of the flesh. Fill the cavity of fish with lemongrass, chilli, coriander and green onions.
Step 3
Place fish on a large plate, and place in the steamer of Wok over hot water.
Step 4
Sprinkle soy sauce over fish.
Step 5
Cover the steamer with a lid and steam the fish over high heat for 15 minutes.
Step 6
Remove the lid and test the fish by pulling out part of the dorsal fin. If it detaches easily, the fish is cooked; if not, cover and cook for 5 minutes. (Check there is enough water in the base of the Wok.)
Step 7
Serve with steamed rice and vegetables.
Chef’s Tips
Fish fillets could be cooked in the same way. Place on a plate as above and sprinkle with flavourings. Cook for 12-15 minutes depending on the size of the fillets. Fish will ‘flake’ when cooked.
Steamed Whole Snapper
Ingredients
- 1.5L Water
- 1 whole snapper (1.3kg)
- 1 stick lemongrass (trimmed to 20cm cut in 2 and bruised)
- 1 long red chilli (deseeded and chopped)
- 1/2 bunch fresh coriander
- 3 green onions (chopped)
- 2 tbsp soy sauce
Instructions
- Heat the water in the Wok over medium-high - heat until boiling.
- Make two deep cuts on both sides of fish i thickest part of flesh. Fill cavity of fish with the lemongrass, chilli, coriander and green onions.
- Place fish on a large plate, and place in steamer of Wok over hot water.
- Sprinkle soy sauce over fish.
- Cover steamer with lid and steam fish over high heat for 15 minutes.
- Remove lid and test fish by pulling out part of the dorsal fin. If it detaches easily, the fish is cooked; if not, cover and continue to cook for a further 5 minutes. (Check there is enough water in the base of the Wok.)
- Serve with steamed rice and vegetables.
Notes
