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Lyndey Milan's Steamed Snapper with Asian Flavours

Preparation time
10 minutes
Cooking time
5 minutes


  • 200g dried rice stick noodles
  • 4 (about 180g each) snapper or other white fish fillets
  • 5cm piece fresh ginger, grated
  • 1 long red chilli, chopped
  • 8 green onions (shallots) sliced
  • 2 tbsp Shaoxing wine
  • 2 tbsp salt-reduced Lee Kum Kee soy sauce
  • 2 tbsp peanut oil
  • 2 choy sum, quartered
  • 200g snow peas
  • 150g Shimeji mushrooms, separated
  • 2 cloves garlic, crushed
  • 3 limes
  • 1 tsp Squid Thai fish sauce
  • 2 tsp sesame oil
  • 2 tbsp chopped fresh coriander
  • 2 tbsp chopped fresh mint
  • Fresh mint leaves, to serve


  1. Pour boiling water over rice noodles to rehydrate or follow packet directions.
  2. Place snapper on a large heatproof plate that fits inside a large steamer. Sprinkle over the ginger, chilli and green onions. Drizzle over wine and soy sauce. Cover and place over a large saucepan or wok of boiling water and steam until fish is just cooked, approx. 5 minutes. Drizzle combined juice of 2 limes and fish sauce over cooked fish.
  3. Meanwhile, heat 1 tablespoon peanut oil in a large frying pan or wok over high heat. Add choy sum and a minute later the snow peas, mushrooms and garlic. Stir fry until just cooked and still bright green, approx. 3 minutes more.
  4. Heat remaining peanut oil and sesame oil in a small saucepan for a minute or two until smoking.
  5. Drain noodles and mix with coriander and mint. Divide between four plates and top with the fish and juices. Pour over the hot oil and serve immediately with vegetables, extra mint leaves and lime wedges.
Preparation time
10 minutes
Cooking time
5 minutes


Two Blues Sauvignon Blanc 2014
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