Steamed Snapper with Spring onion, Soy and Ginger
Ingredients
6 150g fillets of Snapper skin on or Whole Snapper.
1t Fresh ginger (finely sliced)
10mls Good quality sesame oil
50mIs Soy sauce
4 Spring onion (finely sliced)
1 Red chilli (finely sliced)
6 Snow pea pods (finely sliced)
1/2 bunch Coriander
1 Lime
Method
Set up your Multi Kai Cooker for steaming with both burners on high and a generous amount of water in the base, once you see steam you are good to go. Scale and debone the snapper fillets or if using a whole fish remove the outer fins and gills then using a sharp knife score three to four cuts in the skin side of the fillets or whole snapper.
Place the fish on a plate, making sure this will fit in the basket of the Multi Kai Cooker, sprinkle the fish with soy, sesame oil, ginger and some coriander stalks and let marinate for 10 minutes. Layer the plates in the baskets and place in the steaming cooker, depending on the size the fillets should take 5 to 10 minutes and the whole fish a little longer its best to check so don't overcook the fish.
Once done remove the plates from the Multi Kai Cooker, mix together the spring onion, chilli, snow peas and the coriander leaves, scatter over the fish and finish with a squeeze of lime juice and serve.
