STEAMED SNAP­PER WITH STICKY SWEET SOY DRESS­ING

Super Food Ideas - - LUNAR NEW YEAR -

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.

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