WHOLE FISH WITH GINGER AND GREEN ONIONS

Prep time 10 mins Cooking time 20 mins Serves 4 INGREDIENTS 2x800g whole snapper, scaled and cleaned ¼ tsp ground white pepper 4cm piece of ginger, peeled and julienned 3 green onions (green shallots), trimmed, finely sliced 2 tbsp non alcoholic white wine ½ tsp caster sugar 2 tbsp light soy sauce ½ tsp sesame oil 1 long red chilli, seeded, finely sliced 2 tbsp peanut oil 1 cup coriander leaves METHOD

Preheat the oven to 200°C. Pat the fish dry with paper towel, then make three deep incisions through the flesh on each side. Take four large sheets of baking paper and rinse under running water to make the paper pliable. Stack two sheets of paper,in a cross pattern. Repeat with the other two sheets. Put each of the fish in the middle of the crossed paper. Sprinkle both sides of the fish with the ground pepper and top each with half the ginger and green 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. Transfer to a roasting tray and bake in the oven for 20 minutes. Meanwhile, combine the non alcoholic white wine, sugar, soy sauce and sesame oil in a small bowl. Remove fish from the oven and check if it is cooked. The flesh should be white but not translucent and should flake easily. Transfer both the fish to a serving platter and cover with chilli and remaining ginger and green onion. Pour over the dressing. Heat oil in a small pan until the surface shimmers, then pour over the fish. Top with fresh coriander and serve.