Whole fish with ginger and spring onions

Australian Women’s Weekly NZ - - CONTENTS -

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.

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