Name: Asian Red Snapper
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 kg whole red snapper(cleaned); The Paste: 3 garlic cloves; 5 cm fresh ginger; The Sauce: 35 ml light soy sauce; 35 ml Stock (fish or chicken); 4 tsp Chinese rice wine or dry sherry; 2 tsp sesame oil; To Finish: 4 tsp peanut oil; 6 Spring onions; fresh coriander leaves

Asian Red Snapper

2 Feb 2017

by RickRock

Prep Time

15 minutes

Cook Time

35 minutes

Total Time

50 minutes

Background

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

1 kg whole red snapper(cleaned)
The Paste: 3 garlic cloves
5 cm fresh ginger
The Sauce: 35 ml light soy sauce
35 ml Stock (fish or chicken)
4 tsp Chinese rice wine or dry sherry
2 tsp sesame oil
To Finish: 4 tsp peanut oil
6 Spring onions
fresh coriander leaves

Instructions

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.