Portrait Photography: Con Poulos | Food photography: Tim Roberts | Styling: Michele Cranston | Recipe: Matt Moran
Chef Matt Moran’s steamed snapper is a light, fragrant dish that lets simple, fresh ingredients shine. Delicate snapper fillets are steamed to perfection and served over tender gai lan and bok choy, all doused in a rich master stock and topped with a punchy ginger and green onion dressing.
Paired with fluffy jasmine rice, it’s a restaurant-quality meal you can easily recreate at home.
Ingredients
Method
For the ginger and green onion dressing, combine all the ingredients in a bowl and leave for 30 minutes so the flavours develop before serving.
Meanwhile, place the rice in a fine sieve and rinse under cold water until the water runs clear. Place the rice into a saucepan and add the water. Cover with a lid and place on a high heat for 6 minutes. Reduce the heat to low for a further 6 minutes, then turn off the heat and allow the rice to steam for a further 6 minutes. Remove the lid and fluff the rice with a fork.
Fill a large steamer pot with salted water. Place on a high heat and bring to the boil. Season snapper fillets on both sides with salt, then place into the steamer for 8–12 minutes or until cooked and just opaque in the centre.
Remove the fish from the steamer. Add the gai lan and bok choy to the steamer and cook for 4–5 minutes or until just tender. Remove from the steamer and season.
Place the stock in a small saucepan and bring to a simmer on medium heat.
On a serving plate or bowl, arrange the bok choy and gai lan, then place the steamed snapper on top. Ladle over the stock and finish with a generous spoon of the ginger and green onion dressing and picked coriander leaves.
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