- 2 cups shao hsing (Chinese cooking wine)
- 5cm piece fresh ginger, finely shredded, plus extra 4cm piece fresh ginger, cut into thin matchsticks, to serve
- 6 garlic cloves, bruised
- 1/4 cup fresh coriander stems, roughly chopped, plus extra
- 1/3 cup fresh coriander sprigs, to serve
- 4 green onions, roughly chopped, plus extra
- 2 green onions, thinly sliced, to serve
- 1/2 cup premium soy sauce
- 2 x 650g whole cleaned snapper
- 1/4 cup black vinegar (Chinkiang vinegar)
- 1 tablespoon brown sugar
- 2 teaspoons cornflour
- 2 thinly sliced red chillies
- 6 cups steamed jasmine rice, to serve
- Large wok
- Step 1Place wine, ginger, garlic, coriander stems, onion, 1/3 cup soy sauce and 1.5 litres water in a large wok over medium heat. Bring to the boil. Reduce heat to medium. Simmer for 5 minutes to allow flavours to develop.
- Step 2Wash fish under cold water. Pat dry with paper towel. Gently add fish to wok, ensuring they are completely submerged in poaching liquid (top up with boiling water if needed). Bring to the boil. Cover tightly with a lid or foil. Turn off heat. Set aside for 10 to 15 minutes or until fish are cooked through.
- Step 3Using 2 large spatulas, carefully transfer fish to a serving platter. Cover loosely with foil to keep warm. Reserve 1/2 cup poaching liquid. Discard remaining liquid. Whisk remaining soy sauce, vinegar, sugar and cornflour in a bowl. Whisk in reserved poaching liquid. Transfer mixture to a small saucepan over medium-low heat. Slowly bring to the boil. Boil for 1 minute.
- Step 4Pour hot soy sauce mixture over fish. Top with extra ginger, green onion and coriander sprigs, and red chilli. Serve with steamed rice.
- Low fat
- Low kilojoule
The Chinese character for ‘fish’ (yu) sounds like that of the word for ‘prosperity’, while serving it whole symbolises unity. Be sure to leave some fish for leftovers, to ensure your good fortune continues through the year.
- Author: Heidi Flett
- Image credit: Guy Bailey
- Publication: Super Food Ideas