Steamed snapper fillets with chilli and garlic oil
A recipe from the Good Food collection.
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- 4 × 200 g (7 oz) snapper fillets, skin removed
- 3 tablespoons vegetable oil
- 1 tablespoon peanut oil
- 1 teaspoon toasted sesame oil
- 5 garlic cloves, very finely sliced
- 3 small red chillies, deseeded and finely sliced
- ½ teaspoon sea salt flakes
- 1 teaspoon finely grated fresh ginger
- steamed Asian greens and rice, to serve
1. Bring a large saucepan or wok of water to the boil. Line a large bamboo steamer basket with baking paper and punch with holes. Put the snapper fillets over the top then cover with a lid. Put the steamer basket over the top of the boiling water, ensuring it fits snugly on the rim of the pan or wok. Cook for 7 minutes, or until the fish is opaque and flakes easily with a fork.
2. Meanwhile, put the vegetable, peanut and sesame oils in a small saucepan over a low heat. Add the garlic, chilli and the sea salt flakes and cook, stirring occasionally, for 8 minutes, or until lightly golden.
3. Add the ginger and cook for a further 30 seconds, or until fragrant. Drizzle the oil over the fish and serve with steamed Asian greens and steamed rice