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https://www.lifestylefood.com.au/recipes/22021/steamed-whole-snapper-with-ginger-lemon-zest-chilli-garlic-lemongrass-served-with-a-wombok-salad

LifestyleFOOD.com.au

Steamed Whole Snapper with Ginger, Lemon Zest, Chilli, Garlic, Lemongrass, served with a Wombok Salad

Try this delicious snapper recipe!

Ingredients

  • Fish

  • 2kg whole snapper

  • 4 x tbsp. coconut oil

  • Zest of one lemon and then slice lemon

  • 2 x hot chilies chopped finely

  • 2 x cloves garlic

  • 2cm chunk ginger sliced finely

  • 1 x stick of lemongrass bruised

  • Salt and pepper

  • 2 x large banana leaves

  • Wombok Salad

  • ½ wombok cabbage finely shredded

  • 6 x shallots

  • ½ bunch coriander/ extra for garnish if needed

  • 100g peanuts

  • ½ cup fish sauce

  • 3 x tsp. castor sugar

  • 2 x hot chilies

  • 1 x clove garlic crushed

  • 1/3 x cup lime/ lemon juice

  • Lemongrass Rice

  • 2 x cups jasmine rice – rinsed

  • 4 x cups water

  • 1 x stick lemongrass – bruised or finely shredded

  • 1 x small white onion finely diced

  • 1 x small piece of ginger finely sliced

  • Coconut oil

Method

  • Fish:

  • 1.

    Boil water in large wok for steaming

  • 2.

    Chop chilies, zest lemon and crush garlic

  • 3.

    Blend together in mortar and pestle with coconut oil

  • 4.

    Slice ginger finely

  • 5.

    Slice zested lemon

  • 6.

    Slice lemongrass roughly and bruise with back of knife

  • 7.

    Lay banana leaves out and place whole snapper on top

  • 8.

    Place sliced lemon in cavity

  • 9.

    Make large slits diagonally on one side of fish, rub in marinade and place sliced ginger and lemongrass over the top

  • 10.

    Wrap fish securely and fasten with bamboo skewers

  • 11.

    Place in steamer over wok

  • 12.

    Cook for approx. 45 mins

  • Wombok Salad:

  • 1.

    Finely shred cabbage and roughly tear up coriander

  • 2.

    Slice shallots in 5cm lengths and then julienne

  • 3.

    Dry roast peanuts in pan on stove until browned

  • 4.

    Mix all dressing ingredients together, adjust to taste

  • 5.

    Serve on large platter, garnish with coriander

  • Lemongrass Salad:

  • 1.

    Rinse rice in colander until water runs clear

  • 2.

    Chop onion and ginger, bruise lemongrass

  • 3.

    Heat coconut oil in saucepan

  • 4.

    Brown onion lightly, add ginger stirring to lightly coat

  • 5.

    Add rice, stir again

  • 6.

    Then add water and lemongrass and season with a little salt

  • 7.

    Place lid on saucepan, bring to boil

  • 8.

    When boiling, reduce to simmering and allow water to be absorbed – this should take approximately 15 minutes

  • 9.

    Place in large bowl

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