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 a Chinese new Year, Easter celebration, birthday or any family get-together. This recipe was part of Chinese food as medicine class.
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Whole snapper with tamari and ginger
- Total Time: 0 hours
- Yield: Serves 4 as part of a main meal 1x
Description
Chef-sam-gowing-baked-snapper-tamari-ginger
Ingredients
Units Scale
1.5 kg whole snapper or bream, scaled and cleaned
1 teaspoon freshly grated ginger
3 tablespoons macadamia oil
1 teaspoon salt
½ bunch fresh coriander, washed, patted dry
2 tablespoons tamari
2 teaspoons toasted sesame oil
8 spring onions, finely sliced diagonally
Instructions
- 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 stuff with 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. - Remove fish from oven.
- Place fish on a large serving platter and spoon over the sauce.
- Heat macadamia oil, fry ginger and spring onions until soft but not brown.
- Remove from heat add sesame oil and tamari.
Notes
Published on: Jan 28, 2016 at 09:53
- Prep Time: 10 minutes
- Cook Time: 25 - 30 minutes
- Category: Fish
- Method: bake
- Cuisine: Modern Australian
