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.

By Ricky & Pinky
  • 30 mins preparation
  • 20 mins cooking plus cooling, infusing
  • Serves 2 - 4
  • Print
"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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  • 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 coriander leaves, stems and roots reserved for ginger vinegar (1 bunch)
Chinese broth
  • 2 tbsp Shaoxing wine
  • 1½ tbsp gluten-free soy sauce
  • 10 gm dried shiitake mushrooms
  • 5 gm ginger, finely chopped
  • 1½ 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


  • 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.