Whole Steamed Snapper

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1 Whole pink snapper, 1.5 kg, cleaned and scaled
1 Medium-sized piece of ginger, julienned

Marinade

1 Lemongrass stick, in small rounds
1 Small piece of ginger, grated
1 Bird's eye chilli, halved, deseeded
2 tbsp Sweet soy sauce
1 tbsp Sesame oil
2 tbsp Shaoxing wine
1 tbsp Sea salt flakes
1 tsp Sugar
1 pinch of pepper

Garnish

1 Bird's eye chilli, halved
½ Bunch of coriander leaves
2 Spring onions, sliced diagonally (keep stalks to place fish on for steaming)

Extra

5 tbsp Peanut oil
200 g Jasmin rice
200 ml Water
2 Bunches of bok choy
1 tbsp Sesame oil

Preparation

Place rice and water in a heatproof dish, place it on the stainless steel tray. Put the tray into the cold cooking space on level 3. Steam (step 1).
Using a mortar and pestle, crush together all marinade ingredients.
Pat dry fish with a paper towel.
Make a 1 cm wide cross incision on both sides in the meaty part of the snapper.
Place fish on spring onion stalks in white ceramic dish.
Brush marinade on both sides of snapper, making sure to also coat inside the cuts.
Sprinkle ginger on top of fish.
Place fish in cooking space on level 2.
Drizzle sesame oil on bok choy, season with salt and place next to rice on level 3.
After steaming the snapper, heat oil on hob until just smoking and pour over seamed snapper.
Garnish with coriander leaves and spring onions.

Cooking steps

Set reminder timer for 10 minutes.
Steam fish for 20 minutes at 100°C.
Set reminder time for 14 minutes.
Steam bok choy for 6 minutes.
Buğulama esnasında 100 30 Dak.°C
  • Stainless steel tray
  • Wire shelf
Miktar Malzeme
2 tbsp Shaoxing wine
5 tbsp Peanut oil
1 pinch of pepper
200 ml Water
2 Bunches of bok choy
1 tbsp Sea salt flakes
1 Medium-sized piece of ginger
1 tsp Sugar
2 tbsp Sweet soy sauce
200 g Jasmin rice
½ Bunch of coriander leaves
1 Whole pink snapper
1 Lemongrass stick
2 Bird's eye chilli
2 Spring onions
1 Small piece of ginger
2 tbsp Sesame oil

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