WHOLE FISH WITH GINGER AND GREEN ONIONS

Friday - - FOOD -

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.

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