Whole fish with ginger and spring onions
SERVES 4 PREP AND COOK TIME 35 MINUTES
Allow about 400g per person and adjust the number of fish depending on their size.
2 x 800g whole snapper, cleaned ¼ teaspoon ground white pepper 8cm piece fresh ginger, peeled, cut into long thin strips 3 spring onions, trimmed, sliced thinly 2 tablespoons light soy sauce 2 tablespoons Chinese cooking wine (shao hsing) ½ teaspoon caster sugar 1 teaspoon sesame oil 1 long fresh red chilli, seeded, sliced thinly on the diagonal 2 tablespoons peanut oil 1 cup loosely packed fresh coriander leaves
1 Preheat oven to 200°C (180°C fan-forced). 2 Pat fish dry with paper towel then make three deep cuts through the flesh on each side to help the fish cook evenly and more quickly. 3 Take four large sheets of baking paper and rinse under cold water to make the paper pliable. Place two sheets in a cross pattern on each of two oven trays; place a fish in the centre of each. Sprinkle both sides of the fish with pepper; top with half the ginger and the white part of the spring onion. Bring the sides of the paper together and seal by folding over, then wrap over the remaining sides, tucking the short sides under to form a sealed parcel. 4 Bake fish for 20 minutes. To test if the fish is cooked, check in one of the cuts; the flesh should change from opaque to white when cooked. Insert a fork into the thickest part; the flesh should come away from the bone easily. 5 Meanwhile, stir soy sauce, cooking wine, sugar and sesame oil in a small bowl until the sugar dissolves. 6 Transfer fish to a platter; top with chilli, drizzle with soy dressing. 7 Heat peanut oil in a small saucepan. Add the remaining ginger; cook, stirring for 2 minutes or until golden. Spoon oil and ginger over fish. Top with coriander and serve with rice and steamed greens such as snow peas and celery.
Not suitable to freeze or microwave.