Steamed red snapper with miso

June 20, 2008 (Last Updated: January 11, 2019)
Steamed red snapper with miso recipe

This is well worth the effort. The miso dressing can be served separately.

Steamed red snapper with miso

Serves: 4
Cooking Time: 50 mins


  • 120ml rice vinegar
  • 120ml miso paste (available at
  • Chinese supermarkets)
  • 60ml black and white sesame seeds, toasted
  • 60ml vegetable oil
  • 60ml fresh ginger, minced
  • 20ml sugar
  • 10ml Dijon mustard
  • 1,5kg whole red snapper
  • 30ml salt, preferably coarse or Maldon
  • 4 spring onions, sliced
  • 1 red onion, sliced
  • 4 chillies, seeded and cut lengthways into thin strips
  • 5cm piece of fresh ginger root, thinly sliced
  • zest and juice of 2 limes
  • 15ml soy sauce
  • 5ml sesame oil
  • 50ml rice wine



For the miso dressing, combine all the ingredients and whisk well. Set aside until needed.


Clean the fish but leave the head on. Cut deep gashes into the sides of the fish, about 1cm apart. Rub the salt all over the fish and then put the fish on a plate or in a shallow bowl.


Put half the spring onion, red onion, chillies, ginger, zest and juice into the cavity of the fish. Carefully drizzle the soy sauce and sesame oil over the fish, and then spread the rest of the spring onion, red onion, chillies, ginger, zest and juice on top.


Pour 100ml water into a wok. Put the plate in a steamer tray and set the tray over the water. Drizzle the wine over the fish. Bring the water to the boil, then cover the steamer and steam the fish for 20 – 25 minutes.


Carefully remove from the steamer and serve the fish immediately with the miso dressing.


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