Steamed baby snapper with ginger

This Asian inspired steamed baby snapper with ginger is the perfect way to enjoy this delicately flavoured white fish. The coriander, chilli and peanuts team up to create the perfect trifecta of taste, aroma and texture.

  • 15 mins cooking
  • Serves 4
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Steamed baby snapper with chilli, ginger & peanuts
  • 4 green onions (scallions), sliced thinly
  • 6 centimetre (2½-inch) piece fresh ginger (30g),cut into matchsticks
  • 2 clove garlic, sliced thinly
  • 2 fresh long red chillies, sliced thinly
  • 1 1/2 tablespoon light soy sauce
  • 1 tablespoon chinese cooking wine (shao hsing)
  • 2 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 4 x 350g (11-ounce) whole baby snapper, cleaned
  • 1/3 cup (80ml) peanut oil
  • 1/2 cup (70g) roasted unsalted peanuts
  • 1/2 cup fresh coriander (cilantro) leaves


Steamed baby snapper with chilli, ginger & peanuts
  • 1
    Combine onion, ginger, garlic and chilli in a small bowl.
  • 2
    Combine sauce, cooking wine, sesame oil and sugar in a small bowl.
  • 3
    Preheat oven to 220°C/425°F.
  • 4
    Using a sharp knife, score each fish three times, on both sides, through the thickest part of the flesh.
  • 5
    Place four 60cm (24-inch) square pieces of foil on bench; top each piece of foil with a 30cm (12-inch) square piece of baking paper.
  • 6
    Divide half the ginger mixture between pieces of baking-paper-lined foil; top with fish, then top with remaining ginger mixture and drizzle with sauce mixture. Fold foil over to enclose fish tightly. Place fish parcels, slightly apart, on large oven tray; bake about 15 minutes or until fish are cooked through.
  • 7
    Heat peanut oil in a small saucepan over high heat until almost smoking. Carefully open fish parcels; pour 1 tablespoon hot oil over each fish while still in foil. Lift fish onto heated serving plates. Carefully, pour juices from each foil parcel over fish. Sprinkle with nuts and coriander.
  • 8
    Serve with steamed rice or vegetables.

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