By Nat Beerworth
This dish ventures quite far from what we typically cook but it is fragrant, elegant and classy. Healthy is an added bonus but its definitely not the point.
What it is supposed to look like. I need to work on my presentation skills.
2 large knobs ginger, peeled
800ml chicken stock
2 star anise
1 tsp black peppercorns
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
5 drops sesame oil
4x 200g snapper fillets (we used ling)
1 long red chilli, finely sliced
1 bunch choy sum, trimmed and washed
- Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil.
- Bring to a simmer for 5 minutes and strain into a clean saucepan.
- Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes.
- Steam choy sum until bright green and tender.
- Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.