2 x 200g skinless snapper fillets
1 small garlic clove
20g ginger, peeled and coarsely chopped
1/2 bunch fresh coriander, stems and roots washed and chopped, leaves reserved
11/2 tablespoons (30ml) light soy sauce
11/2 tablespoons (30ml) chinese rice wine (shaosing wine)
1 long red chilli, seeds removed and finely sliced into 5cm lengths
1 green shallots, trimmed and finely shredded into 5cm lengths
2-3 teaspoons roasted sesame oil
Line the LOWER STEAMER BASKET with a piece of baking paper, large enough to cover most of the base and lay fish fillets on top.
Insert the Mini Bowl with the “Mini Mulitblade” and add garlic, ginger and coriander roots. Press PULSE for 3 seconds. Scrape down the sides and repeat until finely chopped. Spoon evenly over the fillets
Mix together the soy sauce and Chinese wine and spoon evenly over each fillet; cover with STEAMER LID.
Fill bowl with water to the 0.7L STEAM WATER LEVEL MARK inside bowl and place STEAMER BASKET over the top.
Select STEAM P1 and change cook time to 8 minutes; press START. Once cooking time has ended, check doneness by flaking the thickest part of the fish with a fork. Flesh should be white and flake easily. If fish is not cooked, select cook mode again and check again after 2 minutes.
Top each fish with half the chilli, shallots and coriander leaves.
Just before serving, heat sesame oil in a small pan until smoking; pour immediately over fish and serve with steamed jasmine rice.