| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Snapper approximately 2lb; head on |
| 1 1/2 |
|
Inches ginger; skinned and diced |
|
|
; finely or grated |
| 4 |
|
Spring onions; julienne |
|
|
Salt and pepper |
| 3 |
tb |
Peanut oil |
| 2 |
tb |
Soy sauce; light |
| 1 |
|
Carrot; julienne |
|
|
Mange tout; julienne |
| 1 |
|
Garlic clove; crushed |
| 2 |
|
Star anaise |
| 1 |
|
Sprig fennel |
| 1 |
|
Shallot; chopped |
| 1 |
|
Bayleaf |
| 1 |
|
Lemon; rind of |
|
|
Scotch bonnet; (optional) |
INSTRUCTIONS
AROMATICS
Clean out the fish and cut off fins and tail. Place the aromatics into the
steamer and bring to the boil. Place the fish into the steamer and cook for
15 minutes approximately, depending on size and thickness.
Mix together the oil, soy sauce, crushed garlic and if required the Scotch
bonnet. Remove the skin from the fish and return the fish back to the
steamer.
Scatter the vegetables over the fish, season and drizzle over the soy mix.
Leave and finish off cooking, approximately 5 minutes. Serve either in or
from the steamer.
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