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Whole snapper with cantonese rice
( SERVES 4 )

Regional Newspapers

5.0 / 5 FROM 1

A whole fish is impressive to serve and this fragrant, steamed one, drizzled with sesame oil and spring onion, would be a great addition to a Chinese meal, especially during Spring Festival - Chinese New Year - celebrations. In Chinese, ‘fish’ sounds like 'surplus' and it is important that the fish is served with the head and tail intact, to ensure a good start and finish and to avoid bad luck throughout the year.

Ingredients

1 large	Whole snapper, or similar fish, cleaned
3 cups	Fish stock, or vegetable stock
1 Tbsp	Grated ginger
2	Garlic cloves, crushed

Cantonese rice

2 Tbsp	Canola oil
1 large	Onion, diced
1 Tbsp	Soy sauce
1 Tbsp	Tomato paste
1 Tbsp	Sugar
3 cups	Cooked rice, cold, long grain
1	Chilli, sliced, you may need 2 chillies, according to taste and heat
½ cup	Bamboo shoots, sliced
½ cup	Peas

Topping

1 Tbsp	Sesame oil
2	Spring onions, diagonally sliced

Directions

If possible, loop a piece of string around the head and tail of the fish to bend the tail up. Alternatively, support the tail with skewers. Place the stock, ginger and garlic in a wok. Bring to the boil then poach the fish for about 5 minutes, until cooked.
Meanwhile, heat the oil in a non-stick pan and stir-fry the onion, until softened. Add the soy sauce, tomato paste, sugar, rice, chillies, bamboo shoots and peas and stir-fry, until cooked. Place on a serving dish. Top with the fish. Serve drizzled with the sesame oil and spring onions.