Steamed snapper with ginger and spring onion

Easy 21min 6

: Cookii 2

Steamed snapper with ginger and spring onion


800-1200 g whole snapper
6 spring onions, white and green parts, split into two
4-6 spring onions, white and green parts, thinly sliced
4 tsp sea salt
30 g ginger, sliced
1600 g boiling water
50 g peanut oil
2 handful of coriander leaves, for garnishing
Chinese cabbage leaves

125 g liquid chicken stock
2 Tbsp light soy sauce
1 Tbsp sesame oil
1 Tbsp shaoxing wine (chinese rice wine)
1 Tbsp white sugar


  1. Put all the sauce ingredients into a small bowl and set aside.
  2. Line the steamer with the cabbage leaves and split the steamer tray with the spring onions, ensuring steam can come through. Set aside.
  3. Pat the fish dry with a paper towel. With a sharp knife, make 3 diagonal cuts in the thickest part of the fish, then in the other direction to make a diamond pattern. Do the same on the other side of the fish.
  4. Rub the fish with salt and lay it on top of the split spring onions and cabbage leaves. Set aside.
  5. Fill bowl with boiling water and place steam bowl with fish on top. Pour the reserved sauce over the fish and top with ginger. Cook 15-20 minutes, at 120ºC on speed 2.
  6. Once cooked, transfer the fish and ginger onto a platter and scatter the fish with the julienned spring onions. Reserve 150 g of the steamed fish juice from the bowl and pour on top of the fish. Disregard the remaining juice.
  7. Place peanut oil into the bowl and cook 1 minute, at 100ºC on speed 1. Once cooked, carefully douse the fish with the hot oil and top with coriander. Serve immediately.