|800-1200 g||whole snapper|
|6||spring onions, white and green parts, split into two|
|4-6||spring onions, white and green parts, thinly sliced|
|4||tsp sea salt|
|30 g||ginger, sliced|
|1600 g||boiling water|
|50 g||peanut oil|
|2||handful of coriander leaves, for garnishing|
|Chinese cabbage leaves|
|125 g||liquid chicken stock|
|2||Tbsp light soy sauce|
|1||Tbsp sesame oil|
|1||Tbsp shaoxing wine (chinese rice wine)|
|1||Tbsp white sugar|
- Put all the sauce ingredients into a small bowl and set aside.
- Line the steamer with the cabbage leaves and split the steamer tray with the spring onions, ensuring steam can come through. Set aside.
- Pat the fish dry with a paper towel. With a sharp knife, make 3 diagonal cuts in the thickest part of the fish, then in the other direction to make a diamond pattern. Do the same on the other side of the fish.
- Rub the fish with salt and lay it on top of the split spring onions and cabbage leaves. Set aside.
- Fill bowl with boiling water and place steam bowl with fish on top. Pour the reserved sauce over the fish and top with ginger. Cook 15-20 minutes, at 120ºC on speed 2.
- Once cooked, transfer the fish and ginger onto a platter and scatter the fish with the julienned spring onions. Reserve 150 g of the steamed fish juice from the bowl and pour on top of the fish. Disregard the remaining juice.
- Place peanut oil into the bowl and cook 1 minute, at 100ºC on speed 1. Once cooked, carefully douse the fish with the hot oil and top with coriander. Serve immediately.