Equipment
You will need a wok and a steaming rack for this recipe.
Ingredients
• 4 green shallots, ends trimmed, thinly sliced diagonally
• 2 tbs finely shredded fresh ginger
• 1 long fresh red chilli, deseeded, thinly sliced
• 1 (about 800g) whole snapper, scaled, gutted
• 2 tbs Chinese rice wine
• 1 1/2 tbs soy sauce
• 1/2 tsp sesame oil
• Pinch of sugar
• 1/4 cup firmly packed fresh coriander leaves
• 3 tsp peanut oil
• Steamed rice, to serve
Method
Add enough water to a wok to reach a depth of 5cm. Place a steaming rack over the wok.
Combine the green shallot, ginger and chilli in a small bowl. Sprinkle one-third of the shallot mixture over a large heatproof plate. Place the fish on the plate. Sprinkle half the remaining shallot mixture evenly in the fish cavity. Sprinkle the remaining shallot mixture over the top of the fish.
Whisk together the Chinese rice wine, soy sauce, sesame oil and sugar in a small bowl. Pour evenly over the fish. Carefully place the plate on the steaming rack.
Place the wok over high heat and bring to the boil. Reduce heat to medium and steam, covered, for 12-15 minutes or until fish flakes easily when tested with a fork in the thickest part. Remove from heat.
Remove the plate from the wok. Sprinkle the fish evenly with coriander. Heat the peanut oil in a small saucepan over high heat until smoking. Remove oil from heat. Carefully drizzle the fish with the hot oil. Serve immediately with steamed rice, if desired.
