Baked whole snapper with tamari and ginger

Here’s an easy weekend favourite that can also be done on the BBQ. If using a Weber allow, an extra 10 minutes of cooking time. A great dish for an Chinese new Year, Easter celebration, birthday or any family get together. Our recent Byron Bay pop up cooking classes have been a ripsnorting success! The Chinese food as medicine class also included my vibrant wok tossed baby vegetables with shitake, enoki and heirloom radish. 

1.5 kg whole snapper, scaled and cleaned
1 teaspoon freshly grated ginger
3 tablespoons macadamia oil
1 teaspoon Murray River salt
½ bunch fresh coriander, washed, dried, roughly chopped
2 tablespoons tamari
2 teaspoons organic sesame oil
8 spring onions, finely sliced diagonally

  • Preheat oven to 180 C. Allow fish to come to room temperature.
  • Line a baking tray large enough to fit the fish with baking paper.
  • Make 3 shallow cuts 1 cm deep in thickest part of each side of fish.
  • Rub with half of the ginger, 1 tablespoon of macadamia oil,  salt and chopped coriander.
  • Lay fish on lined baking tray and bake for 25 – 30 minutes until cooked through.
    *This will depend on the size of the fish.
  • Heat macadamia oil,  fry ginger and spring onions until soft but not brown.
  • Remove from heat add sesame oil and tamari.
  • Remove fish from oven.
  • Place fish on a large serving platter and spoon over the sauce.

Serves four as part of a main meal

chef-sam-gowing-snapper-tamri-ginger

A highlight of our Chinese Food as Medicine class. Pic©HelenHawkes

chef-sam-gowing-wok-tossed-vegetables-shitake-radish

Vibrant wok tossed baby vegetables with shitake, enoki and heirloom radish. Pic©HelenHawkes

 

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