Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the fish by scoring the 600 gram whole red snapper on both sides, then rubbing it inside and out with 0.5 teaspoon white pepper and 0.25 teaspoon salt.

2. 2

   Steam the fish by placing the seasoned 600 gram fish on a heatproof plate with a few slices of fresh ginger underneath and steaming it for 12-15 minutes over high heat until it is cooked through.

3. 3

   Prepare the tamarind sauce by combining 2 tablespoons tamarind paste, 3 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon rice vinegar, 2 tablespoons finely minced ginger, 1 tablespoon finely minced garlic, 1 tablespoon brown sugar, and 0.25 cup chicken broth in a small saucepan, then bring the mixture to a simmer over medium heat.

4. 4

   Thicken the sauce by whisking in 1 tablespoon of cornstarch mixed with 1 tablespoon of water (cornstarch slurry) to the simmering sauce and cooking, stirring constantly, until the sauce thickens to your desired consistency.

5. 5

   Finish the sauce by removing it from the heat and stirring in 1 tablespoon sesame oil.

6. 6

   Assemble the dish by carefully transferring the steamed 600 gram fish to a serving platter and pouring the warm tamarind ginger sauce evenly over the fish.

7. 7

   Garnish and serve the dish generously with 3 stalks of sliced green onions.