Chinese-style snapper
- 09.03.2017
- 1 459
In China, "yue" or fish means plentiful, and the fishs swimming motion symbolises eternity.
Recipe «Chinese-style snapper» presented in category Recipes / Fish, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- Preheat oven to 220°C. Line a roasting pan with foil, then with non-stick baking paper.
- 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.
- 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.
- 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.