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Chinese-style snapper
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
In China, fish symbolize abundance and eternity due to their lively swimming motion.
Ingredients:
  • 1.8kg whole snapper, scaled, gutted
  • 3 garlic cloves, finely chopped
  • 7.5cm-piece fresh ginger, peeled, finely shredded
  • 60ml (1/4 cup) soy sauce
  • 60ml (1/4 cup) chicken style liquid stock
  • 40.00 ml Chinese rice wine or dry sherry
  • 3 tsp sesame oil
  • 36.40 gm peanut oil
  • 6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
  • 125.00 ml fresh coriander leaves
Instructions:
  • Preheat your oven to 220°C and line a roasting pan with foil followed by non-stick baking paper.
  • Rinse the snapper under cold running water, then thoroughly dry it inside and out with paper towels. Make 3 deep slashes, about 1cm thick, on both sides of the snapper. Transfer the snapper to the lined pan.
  • Lay out the snapper and evenly distribute the garlic and ginger. Mix soy sauce, chicken stock, Chinese rice wine or dry sherry, and sesame oil in a jug. Pour the mixture over the snapper and tightly cover with foil. Bake for 45-50 minutes until the snapper flakes easily. Serve on a warm platter, keeping the cooking juices.
  • In a saucepan, heat the peanut oil over medium heat until it just starts to smoke. Drizzle the hot oil over the snapper, pour the reserved juices on top, and garnish with shallot and coriander before serving.

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