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Try this tasty recipe for the perfect dinner dish.
Remove and discard the stems from the shiitake mushrooms, then thinly slice the mushroom caps.
Slice the spring onions on an angle into long thin strips.
Place the snapper in a large, shallow heatproof bowl that will fit inside a bamboo steamer.
Pour the rice wine and 60ml water over the fish.
Top with ginger and all the mushrooms.
Place the bowl inside a bamboo steamer and carefully position over a wok or saucepan of boiling water.
Steam, covered, for 6-8 minutes until the fish is just cooked through.
Remove the fish from the steamer and arrange in a shallow serving dish.
Spoon any cooking liquid and mushrooms left in the bowl over the fish.
Drizzle the fish with the tamari and sesame oil.
Top fish with the remaining ginger, spring onions and coriander.
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