STEAMED SNAPPER WITH SHIITAKE, PROSCIUTTO & BAMBOO

SERVES 4, OR 8 AS PART OF A SHARED ASIAN BANQUET

I love the simplicity of this fish recipe. I use prosciutto instead of Yunnan ham as it is easier to get. Any large firm white-fleshed fish works well. Try to get the bamboo shoots that are in large pieces, not thinly sliced, and wash them very well.

400 g (14 oz) snapper fillet, skin off

1 tablespoon peanut oil

4 thin prosciutto slices, each piece halved to match the shape of the fish

80 g (2¾ oz) tinned whole bamboo shoots, julienned

4 dried shiitake mushrooms, soaked in warm water for 30 minutes, stalks removed, julienned

2 spring onions (scallions), julienned

freshly ground white pepper

SEASONING

2 tablespoons light soy sauce

3 tablespoons chicken stock

½ teaspoon sugar

1 tablespoon peanut oil

¼ teaspoon sesame oil

½ teaspoon sea salt

Cut the snapper fillet into eight equal portions.

Mix all the seasoning ingredients together.

Brush the peanut oil all over two round plates, each large enough to hold four pieces of fish. Alternatively, lay a piece of baking paper on the base of both baskets of a double 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.

Place the steamer baskets over a saucepan or wok of rapidly boiling water, cover and steam for 5–6 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 spring onion and a pinch of white pepper.

NOTE: A few slices of chilli and ginger make a welcome addition to this dish; just sprinkle over at the stage where you put the fish in the steamer.