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Steamed Whole Snapper

Steamed Whole Snapper

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Heat the water in the Wok over medium-high - heat until boiling.
  2. 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.
  3. Place fish on a large plate, and place in steamer of Wok over hot water.
  4. Sprinkle soy sauce over fish.
  5. Cover steamer with lid and steam fish over high heat for 15 minutes.
  6. 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.)
  7. 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.