Steamed snapper with shitake, proscuitto and bamboo shoots

Ingredients
  • 400g skinless snapper fillet
  • 1 tbsp peanut oil
  • 4 thin slices prosciutto, each piece cut in half
  • 80g tinned whole bamboo shoots, cut into julienne strips
  • 4 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, caps cut in half
  • 2 green (spring) onions, cut into julienne strips
  • freshly ground white pepper
  • Seasoning
    • 2 tbsp light soy sauce
    • 3 tbsp fresh chicken stock
    • 1/2 tsp sugar
    • 1 tbsp peanut oil
    • 1/4 tsp sesame oil
    • 1/2 tsp sea salt

Method
  1. Cut the snapper fillet into 8 equal portions. Mix all the seasoning ingredients together.

  2. Brush the peanut oil over 2 round plates, each large enough to hold 4 pieces of fish. Alternatively, lay a piece of parchment paper on the base of both baskets of a double-decker steamer, with the paper big enough to come a little up the sides so the liquid won't run off. Place the fish on the plates or paper, allowing space between each piece. Layer the prosciutto, bamboo shoots and mushrooms over the top of each piece. Pour the seasoning over. If using plates, place in a steamer basket.

  3. Place the steamer baskets over a pot or wok of rapidly boiling water. Cover with the lid and steam for 6 minutes, or until the fish is just cooked through. You may want to swap the steamer baskets around after 3 minutes. Carefully remove the plates or paper from the steamer and sprinkle with green onions and a pinch of white pepper.
Serves: 4
Recipe: Neil Perry



Stir-fried snapper, shiitake, pancetta and bamboo shoots 

 This stir-fry is lovely, just be careful not to overcook the fish.


Ingredients
  • 400g skinless snapper fillet
  • 4 tbsp peanut oil
  • 100g pancetta
  • 80g tinned whole bamboo shoots, cut into julienne strips
  • 4 fresh shiitake mushrooms
  • 3 green (spring) onions, cut into julienne strips
  • freshly ground white pepper
  • 2 cloves garlic
  • ½ knob ginger, finely chopped
  • 1 de-seeded red chili, finely chopped
  • Seasoning
    • 2 tbsp light soy sauce
    • 3 tbsp fresh chicken stock
    • 1/2 tsp sugar
    • 1 tbsp peanut oil
    • 1/4 tsp sesame oil

Method
  1. Cut the snapper fillet into 2cm strips. Cut the pancetta and bamboo into 5mm thick matchsticks. Cut 2 spring onions in pieces about the same size, keeping the white and green parts separate. Finely slice the remaining spring onion and reserve to use as a garnish. Finely chop the ginger garlic and chilli and slice the mushooms.

  2. Heat a wok until smoking. Add half the peanut oil and when hot, quickly stir-fry the fish in two batches until golden, about 1-2 minutes per batch. Remove and drain on a paper towel.

  3. Wipe the wok clean. Heat remaining peanut oil until just smoking. Stir-fry the pancetta, ginger, garlic, chilli, mushrooms, bamboo and the white spring onion pieces until fragrant, about 2 minutes. Return snapper to the wok with chicken stock, oyster sauce, soy sauce and sugar. Stir-fry together until the sauces are combined (about 1 minute), then fold through the green pieces of spring onion.

  4. Remove from heat, add pepper to taste and check seasoning. Spoon into a large share bowl, scatter with finely sliced spring onions and serve.
Serves: 4
Recipe: Neil Perry