Chinese-style snapper

Cooking Fish Chinese-style snapper

In China, "yue" or fish means plentiful, and the fishs swimming motion symbolises eternity.

Lables: Egg free Gluten free Lactose free Milk free Shellfish free Wheat free
  1. Preheat oven to 220°C. Line a roasting pan with foil, then with non-stick baking paper.
  2. Wash the snapper under cold running water. Pat dry with paper towel inside and out. Cut 3 slashes, about 1cm deep, in the thickest part of snapper on both sides. Place in the lined pan.
  3. Spread garlic and ginger over the snapper. Combine soy sauce, chicken stock, Chinese rice wine or dry sherry and sesame oil in a jug. Pour over the snapper. Cover the pan tightly with foil. Bake for 45-50 minutes or until snapper flakes easily when tested with a fork. Transfer to a warmed heatproof platter, reserving juices.
  4. Heat peanut oil in saucepan over medium heat until just smoking. Pour over snapper. Pour over the reserved juices. Top with shallot and coriander to serve.

If you liked the recipe "Chinese-style snapper", tell your friends about it!

1.8kg whole snapper, scaled, gutted
3 garlic cloves, finely chopped
7.5cm-piece fresh ginger, peeled, finely shredded
60ml soy sauce
60ml Massel chicken style liquid stock
2 tbsp Chinese rice wine or dry sherry
3 tsp sesame oil
2 tbsp peanut oil
6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
1/2 cup fresh coriander leaves

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
Posted by

Rate the recipe Chinese-style snapper

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Surface Utensil Holder

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments