Whole snapper in ginger and clam broth

Snapper poached in ginger and clam broth for Chinese New Year reunion dinner.

"Picture provided by SPH"

IT tickles my fancy that there should be a new year greeting that actually wishes you fish every year!

Of course, nien nien you yu actually calls for a year of plenty – but for a cook, it is reason enough to serve a whole fish for the festive table.

Besides being the embodiment of a festive greeting, fish is probably the most healthy “meat” to consume and what better reason than this to greet the new year with?

Since I am keen to serve a whole fish, I am aiming to poach, rather than steam, a lovely fresh snapper in a fragrant ginger clam broth.

I chose a snapper, because I wanted subtly flavoured flesh, but a garoupa or sea bass would also do. Before it is poached, the fish is seared for a couple of minutes in a pan, just to firm it up so that it does not break up during the cooking later.

And to make it more of a true celebration dish, I added clams to sweeten the broth, while chilli and ginger spike up the flavours. Make sure to pick tiny baby clams for they will sweeten the broth together with the ginger and rice wine.
With dishes like this one, I would happily eat fish every day, never mind every year.

Ingredients:

Snapper poached in ginger and clam broth (For 10)

• 500 g baby clams (la la)
• 1 whole snapper (about 800 g), cleaned
• Half cup of shredded ginger
• 2 big red chillies, sliced
• Half cup of Chinese rice wine
• 1 cup of stock or water
• 1 tsp light soya sauce
• White pepper to taste
• Fresh coriander leaves to garnish

Method:

1. Scrub clams well and leave submerged in water in a basin for 30 minutes or so to remove the grit. Drain.
2. Rub a pinch of salt over fish. Heat 1Tbs vegetable oil in fry pan, and when hot, lightly sear fish first on one side, then the other. Remove and keep aside, covered on serving plate.
3. In same pan, fry shredded ginger, adding a bit more oil if needed. When softened, add clams, stirring well. Add Chinese wine, then the stock or water. Leave covered for three to four minutes till most of the shells open.
4. Season with soya sauce and pepper to taste. Add chilli. Stir. Return seared fish to the pan and cook over low heat for three minutes. Discard unopened clams. Dish out, spooning clams and ginger broth over the fish. Garnish with coriander and serve immediately.