Monday, April 26, 2010
Asian Style Steamed Snapper
I made this snapper dish for dinner tonight. I was at work all day and was tired and hungry when I came home and this meal was quick and easy to make and tastes and looks great. In the past I have always made this dish with whole snapper and with white wine rather than soy sauce and cooking rice wine. The great thing about this dish is that not all the ingredients are necessary and many can be substituted. I was only cooking for one but the recipe can easily be doubled and the exact amounts of each ingredient aren't essential.
Steamed Asian Snapper
- 125g snapper fillet
- 1/4 hot red chilli, sliced thinly
- 1cm cube of fresh ginger, sliced thinly
- small clove of garlic, sliced thinly
- 1 coriander root, sliced
- 1/4 lemon (half slice thinly and other half used for lemon juice)
- 3 sprigs of coriander
- 1 tablespoon soy sauce
- 1 tablespoon cooking rice wine
- salt and pepper
- one teaspoon olive oil
1. Preheat oven to 180ºC
2. Prepare all ingredients as stated in the ingredients above. Place in the middle of a sheet of aluminium sheet evenly, half the chilli, ginger, garlic, coriander root, sliced lemon, coriander.
3. Place fillet on top of the ingredients. Drizzle with olive oil and sprinkle with salt and pepper. Squeeze lemon juice over the snapper. Place the rest of the ingredients over the snapper.
4. Fold the aluminium foil over the snapper, so that the steam from the wine and soy sauce steams the fish.
5. Place in oven for 25-30 minutes.
6. Serve with coconut rice. Enjoy