I recently discovered that Kylie Kwong and Neil Perry have 2 almost identical recipes in their repertoire. After all, it is a great way to cook fish and is healthy and delicious too. Here’s my tribute to both of them, with a few twists here and there.
2 x 100g pieces of red emperor or snapper (I removed the skin)
1/4 cup chicken stock or water
1 tbs shao hsing wine (available from Asian grocers)
1 tbs ginger, finely julienned
1/4 tsp white sugar
1 tbs light soy
Small splash of sesame oil
1/4 finely sliced spring onion
1 tbs peanut oil
1/4 cup coriander leaves
3 coriander roots, scrubbed and finely chopped
1 birdseye chilli, finely sliced
Ground white pepper to taste
NB You’ll need a wok and a good sized steamer for this dish.
Fill the wok with water and bring to the boil. Place a shallow dish inside the steamer and place the fish on the dish.
Top with chilli, coriander leaves and remaining spring onion and freshly ground white pepper.