Steamed Red Emperor in Soy and Oyster Sauce

Name: Steamed Red Emperor in Soy and Oyster Sauce
Cuisine: Thai
Ingredients: 3 shallots, cut into julienne; 1 tablespoon shredded ginger; 3 green bird’s eye chillies, sliced; 1 teaspoon sugar; 2 coriander roots, scraped and pounded; 3 tablespoons oyster sauce; 2 tablespoons light soy sauce; ¼ cup fresh chicken stock; 2 long red chillies, seeded and cut into julienne; ¼ teaspoon freshly ground pepper

Preparation info

Difficulty
Easy

Appears in

Simply Asian

By Neil Perry

Published 2000

About

This Thai method of steaming fish is very similar to the Chinese ginger and shallot method, but with a bit more spice. Again, this recipe suits any delicate white-fleshed whole fish.

Ingredients

1 x 700 g - 1 kg red emperor or snapper, scaled and cleaned
¼ cup fresh chicken stock

Asia
Thailand
Main course
South East Asia

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 fish on a plate in a steamer over rapidly boiling water, then c