Steamed snapper, ginger and soy broth
- 2 large knobs ginger, peeled
- 4 shallots
- 800ml chicken stock
- 2 star anise
- 1 tsp black peppercorns
- 3 tbsp soy sauce
- 2 tbsp sugar
- 1 tbsp honey
- 5 drops sesame oil
- 4 200g snapper fillets
- 1 long red chilli, finely sliced
- 1 bunch choy sum, trimmed and washed
Fish is wonderful steamed as it retains a clean flavour. This dish is inspired by our many visits to Billy Kwong and restaurants in Chinatown.
Method
Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil. Bring to a simmer for 5 minutes and strain into a clean saucepan. Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes. Steam choy sum until bright green and tender. Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.
Serves 4
