WHOLE STEAMED FISH WITH CRISP GARLIC AND CHILLI OIL
20 mins
8 people
A little more challenging
Ingredients
- 1 whole fish, such as snapper or morwong
- 100 gm piece of ginger, peeled and finely julienned
- 60 ml soy sauce
- 1 tbsp rice wine
- 2 spring onion, thinly sliced diagonally
- 4 sprigs coriander
- 125ml canola oil
- 3 cloves garlic, thinly sliced
- 1 long red chilli, thinly sliced
- Steamed rice to serve
Procedure
- Place fish onto a steamer tray. Season the fish inside out with sea salt. Place half the ginger and in cavity and spread the remaining on top. Preheat steam oven. Place fish into oven and steam until just cooked through, about 15 minutes. Remove from oven, place onto a warm serving plate, and scatter with coriander and spring onion.
- Meanwhile combine soy sauce, rice wine, and 1 tbsp water and set aside. Heat oil in a saucepan to 180°C. Add garlic and cook, stirring often until garlic begins to brown, about 1-2 minutes, immediately add chili and remove from heat, pour over fish, spooning over crisp garlic and chili. Spoon over sauce and serve immediately with steamed rice.
Recipe created by Rodney Dunn from The Agrarian Kitchen
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