Ricky & Pinky's steamed snapper with coriander and ginger

"Ricky & Pinky's steamed snapper is the best pub food I've ever had. I'd love the recipe, please." - Alejandro Ferrera, Richmond, Vic

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

500 gm whole pink snapper, gutted, scaled 3 spring onions (white part only), thinly sliced, half green tops reserved 30 gm ginger, finely julienned 100 gm (1 bunch) coriander leaves, stems and roots reserved for ginger vinegar   Chinese broth 2 tbsp Shaoxing wine 1½ tbsp gluten-free soy sauce 10 gm dried shiitake mushrooms 5 gm ginger, finely chopped spring onion tops, cut into 4cm lengths 1 star anise 1 clove   Ginger vinegar 1 tsp grapeseed oil 1 tbsp reserved coriander roots and stems, finely chopped 3 tsp finely chopped ginger 2 tbsp rice wine vinegar 1 tsp crushed rock sugar


  • 01
  • For Chinese broth, combine ingredients with 150ml water in a saucepan, bring to a simmer, then remove from heat and cool. Refrigerate for at least 4 hours or overnight, then strain.
  • 02
  • For ginger vinegar, heat oil in a small saucepan over medium heat, then add coriander roots and stems, and ginger. Stir until soft without colouring (1-2 minutes), then add vinegar and sugar, and reduce until no liquid remains (3-4 minutes).
  • 03
  • Set a steamer over a wok filled to a third with water. Line a plate that fits in steamer with baking paper. Pat snapper dry with paper towels and, using a sharp knife, make 4 slashes on each side, and place on plate, scatter with spring onion and ginger, and lightly season with salt. Cover and steam until just cooked through (10-12 minutes).
  • 04
  • Meanwhile, bring broth to the boil, add ginger vinegar and remove from heat.
  • 05
  • Using a spatula, transfer snapper to a serving plate with ginger and spring onion. Spoon broth over, scatter with coriander and serve.

At A Glance

  • Serves 2 - 4 people
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At A Glance

  • Serves 2 - 4 people

Featured in

Feb 2017

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