Steamed Snapper with Asian Flavours

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Serves: 2

Ingredients:

1 whole snapper, weighing about 800g / 1lb 12 oz, scaled, fins removed and gutted
3 stems lemon grass
handful coriander leaves
3cm / 1 1/4 in piece fresh ginger, peeled and cut into thin matchsticks
1 large garlic clove, peeled and cut into thin slivers
2 tablespoons soy sauce
1 tablespoon oil
1 tablespoon fish sauce
1 small red chilli, seeded and finely diced
stir-fried Asian greens to serve

Method:

Score the fish with diagonal cuts on both sides. Cut each lemon grass stem into three and lightly squash each piece with the end of the handle of a large knife. Put half of the lemon grass in the middle of a large piece of foil and lay the fish on top. Put the remaining lemon grass and half the coriander inside the cavity of the fish.

Mix the ginger, garlic, soy sauce, oil, fish sauce and chilli together in a bowl. Drizzle the mixture over the fish and scatter the remaining coriander leaves over.

Enclose the fish in the foil and place in a bamboo or metal steamer over a large saucepan of simmering water. Steam for 20-25 minutes or until the flesh of the fish is opaque and white. Transfer the foil package to a large serving plate and open at the table. Serve the fish with stir-fried Asian greens.

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