This unbelievably huge steamed red snapper was served to 4 adults and 2 kids. Succulent with ginger and dark soy sauce garnished with ringlets of spring onion.
Red snapper (or other fish)
Few slices of crushed ginger
Soy sauce (preferably light soy sauce)
Ground black pepper
Ringlets of onion springs
Peanut or vegetable oil
Marinate fish with soy sauce, pepper and ginger for at least half an hour. Arrange it on a steaming bowl with ginger inside the cavity of the fish and all over. (It is important to steam in a bowl to retain the juices of the fish.)
Place bowl in a steamer over boiling water and cover. Steam for 10 to 20 minutes, depending on the size of the fish. Transfer fish on a serving platter and garnish with ringlets of onion spring (and steamed vegetables like what I have in the pictures).
Heat oil in a pan over high heat. Drizzle sizzling over fish (hear the fish talk….) just seconds before serving.
Lasang Pinoy, Sundays. Succulent.