Tea and spice smoked baby snapper

Prep 0 h : 45 m
Cook 0 h : 20 m


  • 2 whole baby snapper (about 400g each), scaled and cleaned

    40g fresh ginger, peeled and grated

    2 cloves garlic, peeled and sliced

    125ml apple juice

    4 tbsp soy sauce

    1 tsp sesame oil

    100g jasmine rice

    110g brown sugar

    2 tbsp Szechuan peppercorns

    ½ cup jasmine tea leaves

    Vegetable oil, for greasing and frying

    1 fresh small red chili, finely chopped

    2 bunches water spinach, trimmed and cut into 5cm lengths

    125ml Chinese black vinegar

    ½ cup thinly sliced shallots

    ½ cup fresh coriander leaves


  • Wash snapper in cold water and pat-dry; score flesh 4-5 times on each side. Place ginger, garlic, apple juice, soy sauce and sesame oil in a glass or ceramic baking dish large enough to hold the fish. dd fish and turn to coat.

    Cover tightly with plastic wrap and refrigerate for 2 hours, turning once. Bring a large saucepan of water to the boil.

    Place a bamboo steamer on top, add fish and steam 3-4 mins or until cooked halfway; remove.

    Combine rice, sugar, peppercorns and tea leaves in a bowl. Line a large wok with two layers of foil and place mixture on top.

    Grease a round rack that fits inside the wok with a little vegetable oil and place over smoking mix. Heat wok over high heat. When mixture is smoking, place snapper on rack and cover wok with a tight-fitting lid or foil.

    Reduce heat to medium and smoke for 5-6 mins or until snapper is golden and just cooked through. Remove to serving plate. Leave foil withe smoking mixture under a strong exhaust or take outside until smoke dissipates.

    Add 1 tbsp vegetable oil to wok or frying pan and heat over high heat. Flash-fry chilli and water spinach until just wilted.

    Serve with snapper, black vinegar, shallots and coriander.