Chinese steamed ginger snapper

  • Preparation: 10’
  • Cooking: 15’
  • Total time: 25’


  • 2 x 200g skinless snapper fillets
  • 1 small garlic clove
  • 20g ginger, peeled and coarsely chopped
  • 1/2 bunch fresh coriander, stems and roots washed and chopped, leaves reserved
  • 11/2 tablespoons (30ml) light soy sauce
  • 11/2 tablespoons (30ml) chinese rice wine (shaosing wine)
  • 1 long red chilli, seeds removed and finely sliced into 5cm lengths
  • 1 green shallots, trimmed and finely shredded into 5cm lengths
  • 2-3 teaspoons roasted sesame oil

Step 1

Line the LOWER STEAMER BASKET with a piece of baking paper, large enough to cover most of the base and lay fish fillets on top.

Step 2

Insert the Mini Bowl with the “Mini Mulitblade” and add garlic, ginger and coriander roots. Press PULSE for 3 seconds. Scrape down the sides and repeat until finely chopped. Spoon evenly over the fillets

Step 3

Mix together the soy sauce and Chinese wine and spoon evenly over each fillet; cover with STEAMER LID.

Step 4

Fill bowl with water to the 0.7L STEAM WATER LEVEL MARK inside bowl and place STEAMER BASKET over the top.

Step 5

Select STEAM P1 and change cook time to 8 minutes; press START. Once cooking time has ended, check doneness by flaking the thickest part of the fish with a fork. Flesh should be white and flake easily. If fish is not cooked, select cook mode again and check again after 2 minutes.

Step 6

Top each fish with half the chilli, shallots and coriander leaves.

Step 7

Just before serving, heat sesame oil in a small pan until smoking; pour immediately over fish and serve with steamed jasmine rice.