Main · Season 14

Steamed Snapper with Ginger and Spring Onion Oil

Name: Steamed Snapper with Ginger and Spring Onion Oil
Yield: 3-4
Ingredients: 1 cup jasmine rice, washed and drained; 1 ½ cups water; ⅓ cup white soy sauce; ⅓ cup water; 1 ½ tsp caster sugar; 1 whole plate size (700g) snapper; 6 tbsp vegetable oil; thumb-size piece of ginger, peeled and julienne; 1 spring onion, julienne; small bunch of coriander, leaves roughly chopped; 1 bird’s eye chilli, thinly sliced; ¼ cup vegetable oil; 2 garlic cloves, roughly chopped; 1 bunch Chinese Broccoli, cut into individual stems

Chris Tran

20 Apr 2022

View full method on 10 Play ↗ Open in The Pass

3-4

Serves

Components

Ingredients

Season

Ingredients

Jasmine Rice

1 cupjasmine rice, washed and drained

1 ½ cupswater

White Soy, Ginger & Spring Onion Snapper

⅓ cupwhite soy sauce

⅓ cupwater

1 ½ tspcaster sugar

1whole plate size (700g) snapper

6 tbspvegetable oil

thumb-size piece of ginger, peeled and julienne

1spring onion, julienne

small bunch of coriander, leaves roughly chopped

1bird’s eye chilli, thinly sliced

Chinese Broccoli With Garlic Oil

¼ cupvegetable oil

2garlic cloves, roughly chopped

1 bunchChinese Broccoli, cut into individual stems

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Jasmine RiceSnapperGingerSpring OnionCorianderBirdseye ChilliesMainDinnerLunchChristmasBirthdayValentine's DayMother's DayWedding

Recipe by Chris Tran, Season 14. Originally published by Network 10 on 20 Apr 2022.

Original on 10 Play ↗