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Ingredients
2 large knobs ginger, peeled
4 shallots
800ml chicken stock
2 star anise
1 tsp black peppercorns
3 tbsp soy sauce
2 tbsp sugar
1 tbsp honey
5 drops sesame oil
4 200g snapper fillets
1 long red chilli, finely sliced
1 bunch choy sum, trimmed and washed
Method
Roughly chop one knob of ginger and place in a saucepan with the green ends of the shallots, chicken stock, star anise, pepper, soy, sugar, honey and sesame oil. Bring to a simmer for 5 minutes and strain into a clean saucepan. Place snapper in a steamer. Finely slice remaining ginger and shallots and place on the fish with chilli. Steam until just cooked, about 5 minutes. Steam choy sum until bright green and tender. Place in bottom of four bowls and gently place snapper on top. Pour over warm broth.
