STEAMED SNAPPER WITH STICKY SWEET SOY DRESSING
SERVES 6 PREP 15 MINUTES COOK 50 MINUTES
1.8kg whole cleaned snapper 4 green onions 6 garlic cloves, thinly sliced 8cm piece fresh ginger, peeled, cut into matchsticks ¼ cup kecap manis 2 tablespoons Obento Rice Wine Vinegar 1 tablespoon fish sauce 3 teaspoons sesame oil Steamed jasmine rice and sliced long red chilli, to serve
1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with foil, then baking paper, extending both 10cm over all sides of the tray. 2 Pat fish dry with paper towel. Place on prepared tray. 3 Cut white and pale green sections of green onion into 3cm pieces. Thinly slice dark green sections of onion into matchsticks. 4 Combine garlic, ginger and white and pale green sections of the onion in a bowl. Place half the garlic mixture in the fish cavity. Sprinkle fish with the remaining garlic mixture. Combine kecap manis, rice wine vinegar, fish sauce and oil in a jug. Pour two-thirds of sauce mixture over the fish. Fold foil and baking paper up over fish and seal to form a parcel. Bake for 45 to 50 minutes or until fish flakes easily when tested with a fork. Transfer to a warmed serving platter. Drizzle with remaining sauce mixture. Sprinkle with remaining green onion. Serve with rice and chilli. NUTRITION: (per serve) 2286kj; 6.5g fat; 1.5g sat fat; 52.8g protein; 65.9g carbs; 2.9g fibre; 142mg chol; 763mg sodium.