Whole Steam Baked Snapper w Ginger and Shallot
A whole snapper baked in a foil parcel with Shaoxing, soy and ginger, then finished with sizzling hot oil poured over the aromatics at the table.
Serves: 4
Prep time: 30 minutes
Cook time: 15 minutes
INGREDIENTS
2 whole 45cm snapper, cleaned and scaled
1/2 cup Shaoxing wine
2 tbsp white sugar
2 tbsp sesame oil
1/2 cup light soy sauce
1 tsp rice wine vinegar
2 tbsp water
3 sprigs coriander, stems rinsed and finely chopped, leaves reserved for garnish
2 large garlic cloves, minced
2 x 10cm pieces ginger, peeled and julienned
4 spring onions, cut into 5cm pieces and julienned, green tops reserved for garnish
2 bunches baby gai lan, trimmed
1/2 cup peanut oil
steamed rice, to serve
METHOD
If you don't have a container of rice in the freezer, put on a pot now so it's ready when everything else is.
Preheat the oven to 200°C.
Score the snapper skin in diagonal slashes twice on each side.
In a small bowl, mix together the Shaoxing wine, white sugar, sesame oil, light soy sauce, rice wine vinegar, water, coriander stems and garlic.
Place the snapper on a large sheet of foil lined with a small section of baking paper.
Pour the mixture over the fish, making sure it's evenly coated.
Scatter the ginger and julienned spring onions on top.
Cover with a second sheet of foil and fold the ends and middle seam to secure the fish in an airtight foil case. It doesn't need to be pulled tight, but should fit cosily.
Roast for 10-12 minutes, or until cooked through.
While the fish cooks, place the gai lan in a bowl, cover with boiling water and let it sit for 1-2 minutes until cooked but still crisp. Drain and set aside.
In a small saucepan, heat the peanut oil until shimmering hot.
Carefully open and remove the fish from the foil along with all the juices - this is tricky, so take care. You can skip this and save on washing up by opening and serving straight from the foil.
Carefully pour the nearly boiling oil over the fish and its steamed aromatics. It will sizzle and spit.
Top with the reserved spring onion tops and coriander leaves. Serve with steamed rice and the gai lan.
HINTS
Scoring the skin lets the marinade get right into the flesh and helps the fish cook evenly.
Sealing the foil parcel cosily rather than tightly lets the fish steam in its own aromatic liquid.
The hot oil poured over at the end is the moment that makes this dish - have everything else ready so you can do it just before serving.
NUTRITION (per recipe total, serves 4- guide only):
Energy: 11500 kJ (2750 cal)
Protein: 230 g
Fat: 155 g
Saturated fat: 28 g
Carbohydrate: 55 g
Sugars: 30 g
Sodium: 5800 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.