Cheong Liew

Red roast snapper, calamari shavings and snow pea shoots

Ingredients

1.2kg snapper fillets.

Marinade
40g spring onions and 40 gr ginger (sliced finely);
20ml light soya sauce;
10ml dark soya sauce;
40ml rice wine;
60ml peanut oil;
salt and pepper.

Marinate fish in this mixture for 30 minutes; remove, pat dry and shallow fry with a little oil and butter skin side down until brown.

Turn over and cook for 1 minute then remove.

Sauce

40g butter
6ml sesame oil
2 green chillis
20g coriander roots
40g spring onion greens
40g celery greens
20ml oyster sauce
50ml fish stock (see recipe of Romain Bapst)
30g sugar
10g garlic
10g ginger juice
10ml rice wine
20ml peanut oil

Method

Blend or pound the chilli, coriander root, celery greens and spring onion greens into a paste.

Heat oil, add garlic and green paste and saute gently for 2 minutes.

Add ginger juice, sugar and rice wine; reduce.

Add fish stock; reduce.

Add oyster sauce just before finishing.

Strain through a fine sieve.