Now, don’t get frightened & trust me.Â OK?Â Â In China, they prefer to eat theirÂ fish whole & all together; head, tail, skinÂ & all.Â In the US, we do not commonly go this route, so if you’re feeling adventurous come along with me.
This Chinese Steamed Red Snapper Fish recipe will make great use of thatÂ steamÂ ovenÂ I know you just went out & bought.Â I’ll tell you what, for those who prefer your fish more anonymous than this, go ahead & buy yourself a naked red snapper, I won’t tell anyone.Â Anyhoo, this red snapper recipeÂ makes a very flavorful, juicy fish that’s perfect to eat alone or drop into some soup.Â Enjoy!
- 1Â medium sized red snapper
- 1/2 teaspoon salt
- 2 tablespoons soy sauce
- 1/2 teaspoon rice wine vinegar
- 1 tablespoon salad oil
- 3 or 4 slices ginger
- 2 stalks spring onion
- Few sprigs coriander leaves
Rinse and drain fish. Score the skin widthways at 2 cm intervals on both sides.
Place the fish on a large plate. Sprinkle with salt inside and out, and let rest for 10 minutes
Cut the spring onions into 2 or 3 sections. Then slice them lengthways into thin strips (purely decorative â€“ the green parts will curl).
Place the fish in a steamer. Lay the ginger slices.
Steam the fish on a medium heat for about 10 minutes.
Mix soy sauce and vinegar.
Place the fish on a serving plate.
Pour sauce over fish.
Toss out any water from the wok. Add the oil to wok, bring to a boil. Pour sizzling oil over fish. Garnish with chopped coriander and serve.