Chinese-Style Steamed Snapper Fillets
Cook Time
25-30 Mins.
Yield
2
RECIPE Ingredients
- ¼ cup hot water
- ¼ teaspoon salt
- ¾ teaspoon granulated sugar
- ¼ cup soy sauce, we used low sodium
- Neutral oil, we recommend avocado oil
- 2 Red Snapper Fillets, thawed and patted dry
- 3-inch knob of fresh ginger, peeled and julienned
- 2 green onions, julienned
- Generous handful of fresh cilantro, torn or rough chopped
- Steamed rice, for serving
Recipe notes
This classic Cantonese-style steamed red snapper is dressed with soy then piled high with aromatics and bloomed with hot oil. The resulting fish is tender, fragrant, and flavorful.
RECIPE Preparation
- Prepare a steaming setup: Place a metal steaming rack in a large wok (see notes). Add water up to the top of the rack, cover, and bring to a boil.
- Place the snapper fillets on a plate. When the water is boiling and the pan is fully steaming, carefully remove the lid and place the plate on the rack. Cover and steam for 8-10 minutes.
- While the fish is steaming, make the sauce: In a small bowl, whisk together hot water, salt, and sugar, stirring until dissolved. Add soy sauce and set aside.
- In a small saucepan, heat about a tablespoon of oil over medium-high heat. When shimmering, add half of the ginger and the white portion of the green onions. Sauté for about a minute, then stir in the soy sauce mixture. Simmer for about 3 minutes.
- When the snapper is finished, it should be opaque all the way through and flake easily with a fork. Remove from the steamer and drain off any liquid that has accumulated on the plate.
- Pour the sauce evenly over the fillets and top with cilantro and the remaining ginger and green onion.
- In a clean pan, heat about 2 tablespoons of oil over high heat. When shimmering, carefully pour the hot oil over the aromatics.
- Serve immediately with steamed rice.
Notes: If you don’t have a wok, use a wide, shallow pan with a lid, large enough to accommodate a dinner-sized plate with a few inches of clearance around the circumference.
