Cantonese Style Steamed Snapper
Steaming an entire fish is quick and easy with the Panasonic NN-DS59 4-in-1 Combination Microwave Oven. This Cantonese Style Whole Steamed Snapper recipe from Chef Shellie Froidevaux is the perfect example of just how easy it is to prepare restaurant quality dishes from the convenience of your own kitchen!
Ingredients
- 1whole snapper approximately 1kg, cleaned and scaled
- 15 gpiece fresh ginger finely sliced into matchsticks
- 2spring onions finely sliced into matchsticks
- 1 tbspChinese rice wine
- 1.5 tbsplight soy sauce
- 3 tbspvegetable oil
- 2long red chillies deseeded and finely sliced
- handful coriander leaves
- steamed rice to serve (optional)
Steps
1) Make 3 cuts in each side of the fish, cutting through the bones. Place fish diagonally onto the grill tray.
2) Scatter the ginger and spring onions over the fish and pour over the rice wine and soy sauce.
3) Place the tray onto the top shelf position of the convection microwave oven, and make sure the water tank is full. Select 'Steam 1' and dial in 15 minutes.
4) When the fish is cooked, remove from oven and transfer to a serving plate. Scatter the chilli over the fish.
5) Heat the vegetable oil in a small saucepan until smoking hot, and carefully pour over the top of the fish, causing the chilli, ginger, and spring onion to sizzle.
6) Scatter over the coriander and spoon over the juices from the grill tray.
7) Serve with steamed rice or as part of your Christmas feast.
8) Serves 4-6 as part of a shared meal.
