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