Serves Four
Ingredients: 1 large Snapper, cleaned and scaled
2 tablespoons Garlic, crushed - Available on line
2 tablespoons Ginger, crushed - Available on line
4 tablespoons Soy Sauce
2 Lemons, sliced - available on line
Freshly Ground Pepper, to taste - Available on line
2 Spring onions, finely chopped on a diagonal
Method: - Marinate the fish with the ginger, garlic and soy for at least 2 hours in the fridge. I usually marinate it in the morning before work for dinner that night.
- Place a round cake-cooling rack in a wok and carefully place the fish on it. Or use a fish steamer.
- Place the sliced lemons inside and on top on the fish.
- Season with the pepper.
- Pour in some boiling water into the base of your steamer. Make sure the water doesn't touch the base of the fish.
- Cover the wok or steamer and steam the fish over a roiling boil for about 10 minutes. (Test its doneness by flaking a little of the flesh.)
- When it's ready, turn off the heat and keep it covered.
- Carefully remove the fish from the wok onto a dish.
- Sprinkle the spring onion over the fish.
- Garnish with any fresh herb you have handy. Dill is the best.
- Serve with the Mushroom and Endive Salad.