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
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 size of fillets. Fish will 'flake' when cooked.