Steamed Fresh Red Snapper with Leeks and Bamboo Shoots


January 23, 2011

Story By: Dining Out Team |


  • Steamed Fresh Red Snapper with Leeks and Bamboo Shoots
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  • 1 whole red snapper, about 1.5-2 pounds
  • 1 tablespoon vegetable oil
  • 0.5 tablespoon sesame oil
  • 1 tablespoon oyster sauce
  • 1 tablespoon whiskey
  • ground black pepper, to taste
  • 2 strips bacon, cut to 1/2-inch wide
  • 2 stems leeks, white part cut to 1.5 inches long
  • 1 cup bamboo shoots
  • 2 cups chicken stock
  • ground black pepper, to taste
  • 1 tablespoon cornstarch combined with 2 tablespoons water
  • parsley, for garnish


  1. Pre-heat steamer at a high heat.
  2. On a steamable plate, pour vegetable oil into plate, then lay fish down (this will prevent fish from sticking to plate after it’s been steamed).
  3. Add oyster sauce, sesame oil and whiskey, then steam for about 15 minutes or until fish is cooked, depending on temperature of steamer.
  4. In a saute pan, cook bacon with vegetable oil and until it turns a light-brown color. (You do not need a lot of oil because the bacon will release oil by itself.) Add leeks and cook for a minute or two or until leeks turn light brown. Add chicken stock and bamboo shoots and cook for 2 more minutes or until leeks are soft and tender.
  5. Remove fish from steamer and combine liquid from fish to saucepan. The flavors of the liquid will make sauce richer and more flavorful. Keep fish on the side.
  6. Bring sauce to a boil, then thicken with cornstarch and pour on top of fish.
Hawaii's Best
Hawaii's Best