Steamed Red Snapper with Ginger & Scallions

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8 min


4 to 6 servings

* PLUS Cooking time: 12 minutes


  • 4 green onions
  • 2-in. piece fresh ginger
  • 1 to 1.5kg whole red snapper
  • 1 pinch salt and pepper
  • 3 garlic cloves , minced
  • 2 tbsp finely chopped fresh ginger
  • 1/3 cup vegetable oil
  • 3 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 1 to 3 tsp hot chili-garlic sauce or sambal oelek


  • Chop white parts of green onions. Finely chop green parts, then set aside. Thinly slice ginger. Cut a few shallow slits in fish, on both sides. Lightly sprinkle both sides with salt and pepper. Place fish on a heat-proof plate large enough to hold it and that will fit into a large wok or large wide saucepan (see tip, below). Scatter white part of onions and ginger over fish.
  • Fill bottom of a wok with water. Place a steaming rack (or use a couple of chopsticks) inside wok. Then place plate holding fish on the rack. Plate should not touch water. If fish is too large, tilt as needed so that it fits into wok. Cover with a tight fitting lid or piece of foil. Bring to a boil over high heat. Steam until a knife tip inserted in centre of thickest part comes out warm and fish eyes turn white, 12 to 15 min. once the water is boiling.
  • While fish is steaming, prepare sauce. Place garlic and chopped ginger in a small saucepan with oil. Heat over medium, stirring often, until garlic starts to turn golden, 2 to 4 min. Remove from heat and stir in onions. Allow hot oil to wilt onions, then stir in soy, balsamic vinegar and sambal oelek. When fish is cooked, discard onions and ginger on fish. Place fish on a large platter and immediately spoon hot pan sauce evenly overtop.

Nutrition (per serving)

  • Calories
  • 204,
  • Protein
  • 17.4 g,
  • Carbohydrates
  • 3.2 g,
  • Fat
  • 13.2 g,
  • Sodium
  • 492 mg.

The New Year?s feast traditionally includes a whole fish, which symbolizes togetherness and abundance.


If you don’t have a wok or a large wide saucepan, bring out the roasting pan, preferably one with a tight-fitting lid. Place a rack in the pan, fill bottom with water, then set a large plate on top. Add fish, cover with lid or foil, then place over two burners and continue with recipe.