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http://www.lifestylefood.com.au/recipes/15961/steamed-snapper-fillet-with-soy-and-ginger

LifeStyleFOOD.com.au

Steamed Snapper Fillet With Soy And Ginger

Quay's Peter Gilmore helps you serve up this tasty fish dish.

Ingredients

  • 2 large 800 gms snapper fillets with skin on

  • 100 gms fresh ginger root

  • 2 bunches spring onions

  • 100 mls salt reduced soy

  • 50 mls mirin

  • 300 gms young snow peas

  • 2 punnets snow pea sprouts

  • 2 large pinches korean chili threads (optional)

  • 1 teaspoon sesame oil

  • 3 teaspoons grapeseed oil

Method

  • 1.

    Take one bunch of spring onions using only the first 12cm of the white and firm green part.

  • 2.

    Julienne this finely and place in cold water to soak. Put aside.

  • 3.

    Choose a large dish that will fit inside your steam oven with shallow sides.

  • 4.

    Stainless steel or ceramic would be preferable.

  • 5.

    Slice the remaining bunch of the spring onions thinly using mainly the white and solid green stems.

  • 6.

    Discard the top 15 cm of tips.

  • 7.

    Peel and finely slice the ginger.

  • 8.

    Place the spring onions and ginger on the bed of your dish.

  • 9.

    Make sure the snapper has been fully scaled and any pin bones removed.

  • 10.

    Your fish monger should be able to do this for you.

  • 11.

    Cut through the snapper skin into five diagonal cuts about ½ cm deep.

  • 12.

    Place both fillet on the bed of ginger and spring onions.

  • 13.

    Mix the salt reduced soy and mirin together.

  • 14.

    Pour this mixture over the fish allowing it to run down and settle in the bottom of the dish.

  • 15.

    Cover the dish tightly with cling film.

  • 16.

    Cut a few small holes in the top of the cling film to allow some steam to escape.

  • 17.

    Place the fish into a preheated steam oven on high and steam for 10 to 12 minutes or until the fish is just cooked.

  • 18.

    Remove the fish from the oven and allow to rest for a couple of minutes.

  • 19.

    Carefully remove the fish fillets to your serving platter using a fish slice or palette knife.

  • 20.

    Keep the fish covered and warm.

  • 21.

    Strain the ginger, spring onions and juices through a fine sieve.

  • 22.

    Discard the solids and place the juices in a small saucepan.

  • 23.

    Reduce the juices by half to intensify the flavour.

  • 24.

    Put aside and keep warm. In a wok place the sesame and grapeseed oil.

  • 25.

    Add the snow peas and stir fry for 30 seconds. Add the pea sprout tips.

  • 26.

    Place the snow peas and tips over the top of the fish fillets, pour the juices over the fish and peas.

  • 27.

    Garnish with spring onion and chilli threads. Serve with steamed rice.

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