Steam Oven Snapper with Ginger and Spring Onion - Adam Liaw
1 large whole snapper (about 1kg), cleaned and scaled
3 spring onions, roots removed
a thumb-sized knob of ginger, peeled and cut into thin matchsticks
2 tbsp Shaoxing wine
2 tbsp soy sauce
1/2 tsp salt
1 tsp caster sugar
2 tbsp vegetable oil
coriander, to serve
Heat a steam oven to 100ºC on full steam. Place the fish on a plate. (As a general rule, use any plate that is dishwasher safe in the steam oven on the steam setting.)
Cut thick, diagonal slits into both sides of the fish about 10cm apart and all the way to the bone.
Trim the dark green tops from the spring onions and place them into the cavity of the fish. Finely slice the remainder of the spring onion and set aside in the fridge.
Mix together the soy sauce, Shaoxing wine, salt, and sugar and stir to dissolve. Pour the mixture over the fish and into the cavity. Scatter the top of the fish with the ginger.
Place the fish into the oven for 30 minutes, then remove and carefully open the aluminium foil, making sure not to lose any of the juices inside. Scatter the fish with the reserved sliced spring onion.
Heat the oil in a separate pan until smoking and pour over the fish, spring onion and ginger.
Scatter with coriander and serve.
Hints & Tips: Using an oven with a steam function, rather than a traditional food steamer, allows the fish to be cooked whole.