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Whole Steamed Fish with Ginger and Shallots
- Difficulty
Easy
By Neil Perry
Published 2000
Snapper is ideal for this dish, but many other fish work just as well: Try coral trout, red emperor, silver perch, or any other flaky white-fleshed fish.
It is important not to overcook the fish, and to get the balance of the sauce right so that it doesn’t overpower the more subtle flavours of the fish.
Ingredients
1 x 1 kg 1 3
Method
Pat the fish dry with kitchen paper and put it onto a chopping board. With a sharp knife, make three diagonal slits into the meatiest part of the fish, then repeat this in the opposite direction to create a diamond pattern, which will help to cook the fish more evenly. Turn the fish and repeat the process on the other side. Put the cabbage leaf and whole shallots on the bottom of a heatproof bo
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