Whole steamed snapper

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Marinade

1 lemongrass stalk
1 piece of ginger, small
1 bird’s eye chilli
2 tbsp soy sauce, sweet
1 tbsp sesame oil
2 tbsp Shaoxing wine
1 tbsp sea salt flakes
1 tsp sugar
1 pinch of pepper
Finely chop the lemongrass stalk, the piece of ginger and the bird’s eye chilli. Combine all the ingredients for the marinade and chill.

rice

200 g long-grain rice, e.g. Jasmine rice
250 ml water
Put the rice and water in the porcelain dish and place it on the perforated cooking tray in the cold cooking space. Steam.
Steaming 100°C for 10 Mins

Snapper

1½ kg red snapper, gutted and scaled
1 piece of ginger, medium-sized
1 bird’s eye chilli
½ bunch of coriander
2 spring onions
Cut the ginger, chilli, coriander and spring onions into thin strips. Set the chilli, coriander and spring onion aside for garnishing the dish. Place the strips of spring onion on the stainless steel tray and lay the snapper on top. Brush marinade on both sides of the snapper and scatter over the ginger.
Put the stainless steel tray into the cooking space along with the rice. Continue to steam.
Put the food in
Steaming 100°C for 14 Mins

pak choi

2 pak choi
1 tbsp sesame oil
salt
Wash the pak choi and cut the leaves from the stems. Drizzle over the sesame oil, season with salt and place on the perforated cooking tray next to the rice. Continue to steam.
Add ingredients
Steaming 100°C for 6 Mins

Arranging on a plate

5 tbsp peanut oil
Heat the peanut oil and take the snapper out of the cooking space. Drizzle the peanut oil over the snapper, garnish it and serve with the rice and pak choi.
  • Stainless steel tray
  • Porcelain dish ⅓ GN, depth 65 mm
  • Perforated cooking tray, 430 × 370 × 25 mm
Quantity Ingredient
200 g long-grain rice
2 tbsp Shaoxing wine
1½ kg red snapper
250 ml water
2 tbsp sesame oil
salt
1 tbsp sea salt flakes
2 bird’s eye chilli
2 spring onions
2 piece of ginger
½ bunch of coriander
1 lemongrass stalk
2 tbsp soy sauce
1 tsp sugar
2 pak choi
1 pinch of pepper
5 tbsp peanut oil

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