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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place the vacuum-packed red snapper in a large bowl and thaw under a gentle stream of running water for 10 minutes until completely softened.
Watch out
Keep the water stream gentle and cold
do not use warm or hot water, otherwise it will ruin the fresh tender texture of the fish
Keep fingers curled while slicing onions and ginger to avoid blade cuts.
Cut 3 leek stalks into long sections, slice 1 medium onion thinly, and slice 1 knob of ginger into several thin slices.
Watch out
Slice onions thinly as thinner slices release sweetness faster during steaming.
In a medium cast iron skillet or pan, spread 1 sliced onion at the bottom, arrange 3 ginger slices evenly, and layer 3 leek section stalks on top.
Watch out
Spread the vegetables evenly so the fish skin does not stick directly to the pot bottom.
Wash hands thoroughly with soap after handling raw seafood to prevent cross-contamination.
Take the thawed red snapper out, wash thoroughly in clean water especially inside the belly cavity, then pat dry completely inside and out with paper towels.
Watch out
The fish must be thoroughly dried with paper towels, otherwise residual water will cause a fishy smell when steamed.
Place the fish over the vegetable layer in the pot. Sprinkle 1 tsp salt, rubbing gently along the direction of scales on both sides. Stuff 2 ginger slices inside the fish belly, then let rest for 10 minutes.
Watch out
Rub salt gently along the natural direction of the scales
rubbing against the scales may puncture your hands
Drizzle 1 tbsp sake (or rice wine) over the fish, pour 50ml water around the edge of the pot, and close the lid tightly.
Watch out
Pour water around the pot edges, not directly over the fish, so the salt seasoning is not washed off.
Wear oven mitts when removing the lid and tilt it away from your face to prevent steam burns.
Turn heat to medium-low and steam covered for about 20 minutes until steam fills the pot. Turn off heat and rest covered for 3 to 5 minutes until fish eyes pop white and flesh flakes easily.
local_fire_departmentMedium-low heat, about 20 mins; turn off heat & steam 3-5 minsWatch out
Do not open the lid frequently during steaming, otherwise lost steam will prevent the fish from cooking evenly.
Open the lid, top the fish with 15g curled scallion ribbons, add 5g red chili shreds for color, and sprinkle 0.5 tsp white sesame seeds before serving.
Watch out
Soak scallion shreds in ice water beforehand to make them curl and stay crisp green.
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