Chinese Style Snapper
• 1.8kg whole snapper, scaled, gutted • 3 garlic cloves, finely chopped 7.5cm-piece fresh ginger, peeled, finely shredded • 60m1 (1/4 cup) soy sauce • 60m1 (1/4 cup) Massel chicken style liquid stock • 2 tablespoons Chinese rice wine or dry sherry • 3 teaspoons sesame oil • 2 tablespoons peanut oil • 6 shallots, ends trimmed, cut into 10cm lengths, finely shredded • 1/2 cup fresh coriander 'eaves
▪ Step 1 Preheat oven to 220°C. Line a roasting pan with foil, then with non-stick baking paper.
▪ Step 2 Wash the snapper under cold running water. Pat dry with paper towel inside and out. Cut 3 slashes, about 1 cm deep, in the thickest part of snapper on both sides. Place in the lined pan.
• Step 3 Spread garlic and ginger over the snapper. Combine soy sauce, chicken stock, Chinese rice wine or dry sherry and sesame oil in a jug. Pour over the snapper. Cover the pan tightly with foil. Bake for 45-50 minutes or until snapper flakes easily when tested with a fork. Transfer to a warmed heatproof platter, reserving juices.
• Step 4 Heat peanut oil in saucepan over medium heat until just smoking. Pour over snapper. Pour over the reserved juices. Top with shallot and coriander to serve.