Chefs' Recipes

Ricky & Pinky’s steamed snapper with coriander and ginger

At Melbourne's Ricky & Pinky, their steamed snapper is served with a Shaoxing wine-based Chinese broth spooned over. It's incredibly aromatic.
John Paul Urizar
2 - 4

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


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Chinese broth
Ginger vinegar



1.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.
2.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).
3.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).
4.Meanwhile, bring broth to the boil, add ginger vinegar and remove from heat.
5.Using a spatula, transfer snapper to a serving plate with ginger and spring onion. Spoon broth over, scatter with coriander and serve.

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