Chinese Steamed Snapper

    Chinese Steamed Snapper


    41 people made this

    Snapper steamed for delicate flavour and a healthy dish. It is best done in a bamboo steamer which adds its own special aroma.

    Serves: 2 

    • 500g snapper - whole or fillets
    • 1/2 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon soy sauce
    • 1 dessertspoon sesame oil
    • 2 shiitake mushrooms, thinly sliced
    • 1 tomato, quartered
    • 1/2 fresh red chilli, seeded and chopped
    • 2 sprigs fresh coriander, finely chopped

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Bring about 4cm of water to boil in a steamer fitted with a basket large enough for the fish to lie flat in one layer. Season the fish with salt and pepper and place in the steamer basket. Top fish with ginger and drizzle with soy sauce and sesame oil. Place shiitake mushrooms, tomato, and red chilli in the steamer basket.
    2. Steam fish 15 minutes, or until easily flaked with a fork. Sprinkle with coriander.

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    Reviews (5)


    Altered ingredient amounts. Delicious. I skipped the tomatoes but the ginger aroma was heavenly. Very easy to make, i'll definitely make this again. Thanks! - 29 Sep 2008


    Excellent dish, VERY easy and VERY tasty! Thanks Charsiew! Reminded me of my childhood fish dishes, and my husband and family (who are not Chinese) absolutely loved it too. One note: make sure you cook this in a dish that can catch all the delicious sauce (i.e. not a steamer with holes). - 29 Sep 2008


    It does not say this in the recipe, but make sure that you put the sauce over the veggies, because otherwise the tomatoes and mushrooms are totally tasteless. The fish turned out and was good, but it was not spectacular. Then again, my husband and I have had lots of amazing, authentic Chinese fish dishes, so we are probably too spoiled. - 29 Sep 2008

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