serves
2
prep
15 minutes
cook
15 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
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episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 1 whole snapper (plate-sized), cleaned and scaled
- 4-cm piece ginger, peeled and very thinly sliced
- 6 thick spring onions, very thinly sliced
- 6 large raw prawns, peeled, heads and tails left intact, digestive tract removed
- 1 whole squid, cleaned, scored and cut into 3-4 pieces
- 500 g clams, rinsed
- ½ tsp sugar
- 60 ml (¼ cup) soy sauce
- 1 tbsp Shaoxing wine
- 60 ml (¼ cup) canola oil
- 2 cups coriander sprigs, to serve
Instructions
- Make 3 slashes on both sides of the fish. Place a couple of slices of ginger and some of the spring onion tops on the base of a large serving plate that fits into your steamer. Place the snapper on top, then finely shred the remaining ginger and scatter over the fish. Place the fish in the steamer and steam for 6 minutes. Add the prawns, squid and clams to the plate, cover with the remaining spring onions and steam for a further 6 minutes.
- Meanwhile, place the sugar, soy sauce and Shaoxing wine in a small saucepan over medium heat until warmed through. Place the oil in a separate small saucepan over medium heat until smoking.
- When the seafood is ready, pour off the juices collected at the base of the plate, then pour over the soy sauce mixture. Pour over the hot oil to release the aromas of the aromatics, then scatter with the coriander and serve.
Photography by Adam Liaw.
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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.
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