Steamed Snapper with Asian Flavours

Name: Steamed Snapper with Asian Flavours
Yield: Serves 2
Ingredients: small knob of ginger, cut into thin matchsticks; 1 handful coriander (cilantro); 1 large garlic clove, cut into thin slivers; 2 tablespoons soy sauce; 1 tablespoon fish sauce; 60 ml (2 fl oz ¼ cup) oil; 1 small red chilli, seeded and finely chopped; 800 g (1 lb12 oz) whole snapper, scaled and gutted; 3 lemongrass stems

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

800 g (1 lb12 oz) whole snapper, scaled and gutted
3 lemongrass

Fish course
Pescatarian
Spicy

Method

Score the fish with diagonal cuts on both sides. Cut each stem of lemongrass into three and lightly squash each piece with the end of the handle of a large knife. Put half the lemongrass in the middle of a piece of foil large enough to cover the fish. Lay the fish on top. Put the remaining lemongrass and half of the coriander leaves inside the cavity of