Tribute to Kylie Kwong and Neil Perry | Steam Red Emperor Recipe
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.
Pour over the chicken stock and the shao hsing wine and half the ginger. Steam for 5 – 7 minutes or until the fish is opaque and cooked through.
Carefully transfer the fish to a serving plate and pour over the remaining juices left in the bowl where the fish was cooked.
Sprinkle the combined soy sauce, sesame oil and white sugar over the fish, then sprinkle over the remaining ginger and half the spring onion.
Heat the peanut oil in a small saucepan until really hot and spoon over the fish. You should hear a sizzle. Top with chilli, coriander leaves and remaining spring onion and freshly ground white pepper.
Serve with jasmine rice to help soak up the delicious juices.