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Steamed Snapper with Ginger and Soy
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Steamed Snapper with Ginger and Soy
A Cantonese-style Varoma steam where the fish flakes into the sauce at the table. Twelve minutes from bowl to plate, and the only thing standing between you and dry fish is watching the clock.
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Essentials
Ingredients
- 750 g water
- 1 star anise
- 20 g fresh ginger, peeled
- 2 spring onions, white parts
- 2 snapper fillets (about 150 g each), skin on
- 30 g soy sauce
- 15 g shaoxing rice wine
- 5 g sugar
- 20 g peanut oil
- 2 spring onions, green parts, finely sliced
- small handful coriander leaves
Method
Preparation
- 1 Add water and star anise to mixing bowl.
- 2 Cut ginger into fine matchsticks and halve the spring onion whites lengthways. Line Varoma tray with a sheet of baking parchment.
- 3 Lay snapper fillets flat on the parchment, skin side down. Scatter half the ginger and spring onion whites over the fish. Leave space between fillets for steam to reach them.
- 4 Set Varoma in position. Cook 12 min/Varoma/speed 2. Check thickest part of fillet with a knife tip, the flesh should flake easily. Add 2-3 min if flesh still resists.
- 5 While fish steams, mix soy, shaoxing, and sugar in a small bowl.
- 6 Carefully lift Varoma aside (hot steam). Transfer fillets to warm plates. Top with remaining ginger and spring onion whites.
- 7 Heat peanut oil in a small pan until it shimmers (almost smoking). Pour hot oil over the ginger on each fillet, it should sizzle. Drizzle soy mixture around the fish. Scatter spring onion greens and coriander.
Notes
Tips
- Fish is unforgiving; 2 min over-steamed turns snapper dry and chalky. Check at 10 min if unsure.
- Parchment prevents the delicate flesh from sticking to the Varoma tray and makes transfer cleaner.
- {"Frozen fillets" => "add 5 min to the steam time."}