fillet of red snapper

Chinese say, if the fish is fresh, steam them, else fry them. The more delicate and flavorful the broth, the more it enhances the taste of the fish..
500gram fillet of red snapper (actually you can use Pomfret or Rawas too)

500ml water
2 tablespoon Chinese white wine
1 tablespoon fish sauce
2 tablespoon light soya sauce
½ inch piece ginger chopped big
Root of coriander – 1 inch piece
1 big bulb of spring onion chopped big
1 tablespoon honey
2 large Plum cut in to wedges
4 bid eye chilly just poked once with a sharp knife

Put all the above ingredients in a pan and bring it to boil and then turn off the heat. Let it rest for 5 mins and pass it through a sieve and let it cool.

Place the fish in the broth for 2 mins after its cooled down. Place them in a foil paper and then steam it with julienned ginger and spring onion sprinkled on the top for 8 mins. Bring the broth to boil again and add the fish juice which is left in the foil paper. Place the fish in the serving plate, sprinkle freshly julienned ginger and spring onion and pour the sauce over the fish. Add the plums and the bid eye chillies to garnish and serve.

Categories: Travel Cuisine

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