Steamed Whole Baby Snapper - Serves 2
Preparation: 10 minutes Cooking: 16 minutes 1 x 700g baby snapper, cleaned and scaled
2 green shallots
3 cm piece ginger, peeled
3 baby bok choy, halved and washed
Sauce
2 tbs Ketjap Manis * (see note)
2 tsp sunflower oil
1 tsp sesame oil
1/4 tsp chilli paste
Rinse fish cavity and pat fish dry with paper towel. Score or slash the flesh with a knife on either side behind the head of the fish (this assists in more even cooking)
Line a large bamboo steamer with baking paper take a small knife and slash 3-4 small holes into the paper to allow the steam through.
Place fish into the steamer and wrap the tail in lightly greased foil as it may be sticking out of the steamer. Cut the shallots into slices at a slight diagonal and cut the ginger into thin strips. Place half of the combined shallot and ginger into the steamer and top with the fish then add the remaining ginger and shallot.
Place the steamer over a wok or frying pan of simmering water and cover with lid. Cook fish for approx 6 mins. Lift lid and place bok choy along either side of the fish cover and continue to cook for a further 10 mins approx. Remove from heat and stand covered for 2 mins. Discard foil from tail.
Combine sauce ingredients in a covered container and shake well.
Pour half the sauce mixture onto the serving plate top with the fish and pour the remaining sauce over the fish and bok choy.
Serve with steamed rice.
* Ketjap Manis is an Indonesian, Soy Sauce available in supermarkets it is slightly sweet and thicker than traditional soy sauce.
Alternatives: Small Bream, Baby Barramundi, Silver Perch