Quay's Peter Gilmore helps you serve up this tasty fish dish.
Take one bunch of spring onions using only the first 12cm of the white and firm green part.
Julienne this finely and place in cold water to soak. Put aside.
Choose a large dish that will fit inside your steam oven with shallow sides.
Stainless steel or ceramic would be preferable.
Slice the remaining bunch of the spring onions thinly using mainly the white and solid green stems.
Discard the top 15 cm of tips.
Peel and finely slice the ginger.
Place the spring onions and ginger on the bed of your dish.
Make sure the snapper has been fully scaled and any pin bones removed.
Your fish monger should be able to do this for you.
Cut through the snapper skin into five diagonal cuts about ½ cm deep.
Place both fillet on the bed of ginger and spring onions.
Mix the salt reduced soy and mirin together.
Pour this mixture over the fish allowing it to run down and settle in the bottom of the dish.
Cover the dish tightly with cling film.
Cut a few small holes in the top of the cling film to allow some steam to escape.
Place the fish into a preheated steam oven on high and steam for 10 to 12 minutes or until the fish is just cooked.
Remove the fish from the oven and allow to rest for a couple of minutes.
Carefully remove the fish fillets to your serving platter using a fish slice or palette knife.
Keep the fish covered and warm.
Strain the ginger, spring onions and juices through a fine sieve.
Discard the solids and place the juices in a small saucepan.
Reduce the juices by half to intensify the flavour.
Put aside and keep warm. In a wok place the sesame and grapeseed oil.
Add the snow peas and stir fry for 30 seconds. Add the pea sprout tips.
Place the snow peas and tips over the top of the fish fillets, pour the juices over the fish and peas.
Garnish with spring onion and chilli threads. Serve with steamed rice.
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