Name: Ricky & Pinky’s steamed snapper with coriander and ginger
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 - 4
Ingredients: 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

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.

Serves 2 - 4

Prep

30M

Cook

20M

Total

50M

“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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Ingredients

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

Method

Main

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.

Ricky

Pinky

Styling by Aimee Jones