How to bake whole snapper with tamari and ginger

chef-sam-gowing-snapper-tamari-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 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


  • Author: Samantha Gowing
  • 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

  1. Preheat oven to 180 C. Allow fish to come to room temperature.
  2. Line a baking tray large enough to fit the fish with baking paper.
  3. Make 3 shallow cuts 1 cm deep in thickest part of each side of fish.
  4. Rub with half of the ginger, 1 tablespoon of macadamia oil,  salt and stuff with coriander.
  5. Lay fish on lined baking tray and bake for 25 – 30 minutes until cooked through.
    *This will depend on the size of the fish.
  6. Remove fish from oven.
  7. Place fish on a large serving platter and spoon over the sauce.
  8. Heat macadamia oil, fry ginger and spring onions until soft but not brown.
  9. 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

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