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Asian Styled Steamed Snapper

This easy, quick and tasty recipe is absolutely sensational and will impress your guests. The juices are lovely poured over the rice. Works great with fillets too.

INGREDIENTS (serves 4)
6 spring onions, ends trimmed, thinly sliced
1 stalk lemon grass, peeled, bruised and cut into 4 cm sticks
4cm piece of ginger, peeled, cut into matchsticks
Bunch of coriander leaves
3 garlic cloves, thinly sliced
1 long red fresh chilli, halved, deseeded, thinly sliced
4 -5 tablespoons soy sauce
3 tablespoons rice wine vinegar
3 teaspoons sesame oil
1 teaspoon brown sugar
1 large whole snapper (1kg), scaled, gutted
steamed rice and salad to serve

Heat oven or BBQ to 180˚C or 160˚C fan-forced.
Combine the spring onions, coriander leaves, ginger, garlic, lemon grass and chilli in a small bowl. Combine the soy sauce, vinegar, sesame oil, and sugar in a separate bowl.
Wash fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 8-10cm long and 1 cm deep, in the thickest part of the fish on both sides. 
Cut two pieces of tinfoil long enough to wrap fish up in.
Place fish on one piece of tinfoil. Spread half of the spring onion mixture in the fish cavity. Sprinkle the remaining mixture on top of the fish and drizzle over the soy-sauce mixture. Place the second piece of tinfoil on top and roll up the sides to make a tight package.
Bake on a tray for 30 minutes or until fish flakes easily when tested with a fork in thickest part.
Serve with steamed rice and salad.
Works great with fillets too.

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