Steamed Red Snapper with Sherry and Ginger

Red Snapper is a great fish to cook with because it offers a great canvas for flavour pairings, especially strong flavours like ginger and chili. It can be baked, pan-fried, grilled or steamed without losing its delicate flavour. 

With fish, I always prefer to cook either the whole fish or skin-on filets, and they don't lose their shape and integrity during the cooking. 

In this recipe, I marinated the fish with a light bodied sherry as it enhances the sweetness of the fish.

Ingredients

• 2 filets of red snapper (skin-on)
• 1 inch ginger, finely chopped
• 3 rehydrated red chilies, chopped
• 1 tbsp light bodied shiraz
• 1 tsp salt
• 3 scallions, with stalks, chopped
• 1 tbsp vegetable oil
• sesame oil (infused with burnt garlic) for drizzling

Method

1. Mix the wine with the salt and add to the fish. Store it skin-side up in the marinade for at least 30 minutes.
2. Heat the vegetable oil in a small pan, and add the ginger, scallion and chilies. Lightly fry it for a minute till aromatic and spread evenly on the fish.
3. Place the dressed fish, with the marinade, in plate with a raised rim and steam for 8-10 minutes.
4. Drizzle lightly with the sesame oil and serve it up.