1 cup long grain rice
1½ cups water
800g whole snapper, scaled and cleaned
2 tablespoons soy sauce
1 tablespoon shao hsing wine or dry sherry
2 tablespoons sesame oil
6 shallots, thinly sliced
2 cm piece ginger, finely chopped
2 garlic cloves, crushed
1 long red chilli, seeded and finely chopped
1 tablespoon oil
½ teaspoon sugar
200g snow peas, trimmed

1. Place rice and water in solid stainless steel tray. Place tray on shelf position 1. Steam 100°C for 10minutes.
2. Combine remaining ingredients except for snow peas.
3. Place snapper into a perforated tray lined with a piece of non-stick baking paper. Spoon combined ingredients over the snapper.
4. Place snapper on shelf position 3. Reduce steam to 90°C. Steam snapper with the rice for 10 minutes.
5. Place snow peas into perforated tray. Place on shelf position 4.
6. Steam snow peas with the snapper and rice 90°C for a further 2 minutes.
7. Serve the snapper with rice, snow peas and cooking juices.



Serves 4 - 6

Note: Fillets can be used instead of a whole fish.
Flathead or other white fish fillets - Steam 90ºC for a total cooking time 8-10 minutes depending on thickness of fish.