- Prep Time: 5 minutes
- Cook Time: 10 minutes
Fantastic Steamed Snapper in a Soy and Ginger Broth
Our steamed snapper in a soy and ginger broth is a great healthy option that suits lunch and dinner menus. A little preparation prior to service will allow you to make this dish to order with guests tucking in inside of 15 minutes. The kombu is optional but it does add a subtle layer of umami flavour to the dish. We use Pacific West's Goldband skinless snapper fillets. These can be interchanged with other sturdy fish such as Pacific West's Hake fillets or Talleys Hoki fillets.
- Pacific West Goldband skinless snapper fillets
- dried kombu, approx 5cm
- 2 tbsp sake
- 2 tbsp soy sauce
- 1 tbsp mirin
- Chinese cabbage or bok choy, stems thinly sliced crosswise, leaves torn if large
- 100 gm mixed mushrooms (such as shiitake, oyster, beech, and/or maitake), torn into pieces
- 3cm piece ginger, peeled, cut into thin matchsticks
- 1 tbsp toasted sesame oil
- 2 spring onions, thinly sliced
- Cooked rice (for serving)
For the soy and ginger steamed snapper
Season the snapper all over with salt. Combine kombu, sake, soy sauce, mirin, and ¾ cup water in a medium donabe or Dutch oven with lid. Bring to a boil, then reduce heat to low. Layer cabbage stems, then leaves in pot. Scatter mushrooms and ginger over, then place fish over mushrooms. Cover pot and steam until fish is opaque and just cooked through, 8–10 minutes. Drizzle with sesame oil and top with spring onions. Serve in shallow bowls with broth spooned over and rice alongside.
We use Pacific West’s Goldband skinless snapper fillets in this dish.
Product number: 7301 Sizes: 100/200gm, 200/300gm Pack size: 5kg