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Wok-poached snapper with black vinegar  and ginger

  • 0:20 Prep
  • 0:30 Cook
  • 6 Servings


  • 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


  • 1
    Place 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.
  • 2
    Wash 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.
  • 3
    Using 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.
  • 4
    Pour hot soy sauce mixture over fish. Top with extra ginger, green onion and coriander sprigs, and red chilli. Serve with steamed rice.

Source: taste.com.au


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