Asian Red Snapper
This Asian Red Snapper is a fusion of Chinese, Thai and other south-east Asian recipes. The result is a delicious delicate, yet full flavoured dish – just right for Chinese New Year, as a family supper or as a starter at a dinner party.
Ingredients
Method
- Preheat the oven to 200°C.
- Cut 3 or 4 diagonal slashes on either side of the snapper, then lay it on a large piece of baking foil in a roasting tin.
- Peel and finely chop the garlic & ginger then rub all over the fish and into the cuts.
- Lift the sides of the foil around the fish then pour the combined sauce ingredients over it. Scrunch the foil together to create a parcel then put in the oven for 30-35 minutes.
- Meanwhile, slice the spring onions into slivers and roughly break the coriander.
- Heat the groundnut oil until just smoking in a pan. Carefully take the snapper out of its parcel (leaving the juices) and put on a serving dish. Immediately pour over the hot oil to crisp up the skin, followed by the sauce from the parcel.
- Garnish with the spring onions and coriander. Serve with jasmine rice and pak choi.