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.

Mar 21, 2017 1:00pm
By Ricky & Pinky
  • 30 mins preparation
  • 20 mins cooking plus cooling, infusing
  • Serves 2 - 4
    • Print
    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
REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.auor send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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.

The Latest from Gourmet Traveller

© Copyright 2024 Are Media Pty LimitedAll Rights Reserved
All products are independently selected, tested or recommended by our team of experts. If you buy something, we may earn an affiliate commission.
Are Media and its brands may have generated text partially using generative AI. Upon generating draft language, our editors review, edit, and revise it to their own liking. We take ultimate responsibility for the content of our publications