Whole snapper with garlic and ginger

Cooking Fish Whole snapper with garlic and ginger

The Chinese word for fish is similar to the word for surplus, and Chinese people believe a surplus at the end of each year is good luck. With this in mind, fish is served as the last dish of the meal, with some being left behind. Fish is also served whole, with the head and tail attached, symbolising a good beginning and ending for the year ahead.

Lables: High protein Low carb Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Preheat oven to 220C/200C 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.
  3. Sprinkle garlic and ginger over fish. Combine soy sauce, fish sauce, rice wine and oil in a jug. Pour over fish. Cover tray tightly with foil. Roast for 40 to 45 minutes or until fsh fakes easily when tested with a fork. Transfer to a warmed serving platter. Sprinkle with onion, chilli and coriander sprigs. Serve.

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1.8kg whole snapper, cleaned
3 garlic cloves, thinly sliced
6cm piece fresh ginger, peeled, cut into matchsticks
1/4 cup soy sauce
1 tbsp fish sauce
2 tbsp Chinese rice wine
2 tsp sesame oil
2 green onions, thickly sliced
1 long red chilli, thinly sliced
1/2 cup fresh coriander sprigs

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Fish
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