Red and Green

Christmas comes early as Chef Peter Ho from The Leela’s Great Wall restaurant sends bpb his favourite red snapper recipe with a side of greens. This stunning dish he also whipped up at November's Turning Tables, our monthly underground kitchen. Seasoning's greetings!

Steamed Fillet of Red Snapper with Sichuan Vegetable and Shimeji Mushroom

Ingredients

200 gms red snapper
50 gms shredded Sichuan pickle vegetable
50 gms Shimeji mushroom
50 gms shredded tomato
30 gms coriander

20 ms shredded ginger
250 gms chicken stock
¼ tsp salt
¼ tsp sugar
1 tsp sesame oil
½ tsp white pepper powder
2 tsp Maggi vegetable soup stock
1 tsp white vinegar

Method

Heat the chicken stock till it boils. Add all seasoning except vinegar. Add fish, tomato, Sichuan vegetable, shimeji and ginger. Please ensure you add the seasoning before the ingredients or the taste will not blend well into the fish. Let it simmer on slow fire for 5 minutes. Take the fish out and sprinkle with coriander. For the rest of the sauce, add vinegar, stir and pour it on the fish.