Serves:4
Preparation time:45 minutes
Difficulty:Easy
Ingredients:
- 1 x 800g whole Snapper, scaled
- 1 large thumb ginger, very finely julienned
- 4 spring onions, 2 very finely sliced diagonally, 2 julienned lengthways for garnish
- ½ cup Chang’s Light Soy Sauce
- ½ cup peanut or other neutral oil
- 1 tsp. Chang’s Sesame Oil
- 1 bunch coriander to garnish
- 3 tbsp. Chang’s Oyster Sauce to serve
Rub:
- 2 tbsp. Shaosing rice wine
- 1 tsp. Chang’s Sesame Oil
- 1 tsp. sugar
- 1 tsp. salt
Method:
- Pat the fish dry and make two deep incisions on each side. Mix the rub ingredients and rub all over the fish and into the incisions.
- Place the fish into a steamer (best on a sheet of baking paper or a cabbage leaf) and steam for about 10-15 minutes, checking the fish is just ‘set’ near the bone in the incisions.
- While the fish is steaming, place the ginger and sliced spring onions in a small bowl with half the soy sauce. Heat half the oil to smoking hot and pour over the spring onions, soy and ginger.
- Transfer the fish to a platter, and pour over the remaining soy and the spring onion and ginger mixture. Heat the remaining oil to smoking and pour over the fish.
- Sprinkle over sesame oil and garnish with coriander and julienned spring onion.
- Serve with a small bowl of oyster sauce.
