Now, this is how you cook a snapper! Delicious flavours and a chilli kick work together to create a dish that you’ll be reminiscing about time and time again.
Prep 20 minutes
Cook 35 minutes
1.5kg whole cleaned snapper
3cm piece fresh ginger, sliced
3 garlic cloves, sliced
5 fresh coriander roots, washed, chopped
1 long red chilli, sliced, plus extra sliced chilli, to serve
1/3 cup soy sauce
2 tablespoons shao hsing (Chinese rice wine)
1 tablespoon fish sauce
2 teaspoons sesame oil
1 green onion, thinly sliced
Fresh coriander sprigs, thinly sliced fresh ginger and steamed jasmine rice, to serve
1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with sides with foil, then baking paper.
2 Wash fish under cold water. Pat dry with paper towel. Place on prepared tray. Fill cavity of fish with sliced ginger, garlic, coriander root and chilli. Season with pepper.
3 Combine soy sauce, shao hsing, fish sauce and sesame oil in a jug. Pour over fish on tray. Cover tightly with foil. Roast for 30 to 35 minutes or until fish is just cooked through. Carefully transfer fish and sauce to a serving platter. Sprinkle with extra chilli, onion, coriander sprigs and ginger. Serve with steamed rice.
Tools of the Trade
Create restaurant-quality fare with AEG’s premium range of ovens – including the AEG 450mm SteamPro Combination Steam, Convection & Grill Oven, from Harvey Norman.