Chi­nese Style Snap­per

Albany Extra - - Fish 'N' Tips -


• 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.

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