serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 2 kg whole snapper
- 3 lemongrass stalks, trimmed, bruised and halved lengthways
- 10 makrut lime leaves, bruised
- 8 pandan leaves, trimmed and bruised
- 80 ml (⅓ cup) light soy sauce
- 60 ml (¼ cup) clear rice wine
- 2½ tbsp fish sauce
- 60 ml (¼ cup) lime juice
- 2 tsp caster sugar
- 6 small green chillies, halved lengthways
- 2 spring onions, trimmed and finely sliced on the diagonal
- large handful coriander sprigs
- steamed rice, to serve
Instructions
Half fill a very large saucepan or wok with water and bring to the boil. Using a sharp knife, score the fish 3 times on the diagonal on each side, cutting nearly through to the bone. Place the lemongrass, lime leaves and 4 of the pandan leaves inside the fish cavity.
Place the remaining pandan leaves on a deep plate large enough to hold the fish then place the fish on the leaves. Drizzle over the soy sauce, rice wine, fish sauce and lime juice then scatter over the sugar and chillies. Place the plate in a steam basket over the boiling water then cover tightly.
Cook for about 25 minutes or until the fish is cooked through.
Scatter over the green onion and coriander and serve immediately with steamed rice, with cooking juices spooned over.
Photography, styling and food preparation by china squirrel.
This recipe is part of our . View previous
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
