Cantonese Steamed Red Snapper

Prep Time: 10 mins | Cook Time: 13 mins | Serves: 5-6 pax

Ingredients

• 1 Jenahak Merah, cleaned and scored
• 3 tbsp premium light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tsp sugar
• 3 tbsp hot vegetable oil
• 4 slices fresh ginger
• 3 stalks spring onion, julienned
• 1 small bunch coriander, for garnish
• Optional: 2 red chillies, sliced

Instructions

1. Place ginger slices inside the fish cavity and on top. Steam over high heat for 10–12 minutes until flesh flakes easily.
2. Mix soy sauce, oyster sauce, sugar, and sesame oil in a small bowl. Set aside.
3. Remove fish from steamer. Discard any accumulated liquid from the plate.
4. Lay julienned spring onions, coriander, and chilli slices on top of the fish.
5. Pour the soy sauce mixture evenly over the fish.
6. Heat vegetable oil until smoking, then pour directly over the garnish to sizzle and release aroma.
7. Serve immediately with steamed white rice.
8. 
   

Suggested Food Pairing