Chinese-style snapper

Chinese-style snapper

(24) Rate it

  • 0:20 Prep
  • 0:50 Cook
  • 6 Servings
  • Capable cooks

In China, “yue” or fish means plentiful, and the fish’s swimming motion symbolises eternity.

Featured in
Chinese New Year, Chinese recipes


  • 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) Massel chicken style liquid stock
  • 2 tablespoons Chinese rice wine or dry sherry
  • 3 teaspoons sesame oil
  • 2 tablespoons peanut oil
  • 6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
  • 1/2 cup fresh coriander leaves


  • Step 1
    Preheat oven to 220°C. Line a roasting pan with foil, then with non-stick baking paper.
  • Step 2
    Wash the snapper under cold running water. Pat dry with paper towel inside and out. Cut 3 slashes, about 1cm deep, in the thickest part of snapper on both sides. Place in the lined pan.
  • Step 3
    Spread garlic and ginger over the snapper. Combine soy sauce, chicken stock, Chinese rice wine or dry sherry and sesame oil in a jug. Pour over the snapper. Cover the pan tightly with foil. Bake for 45-50 minutes or until snapper flakes easily when tested with a fork. Transfer to a warmed heatproof platter, reserving juices.
  • Step 4
    Heat peanut oil in saucepan over medium heat until just smoking. Pour over snapper. Pour over the reserved juices. Top with shallot and coriander to serve.


  • 1010 kj


  • 10g

    Fat Total

  • 1.5g

    Saturated Fat

  • 1g


  • 34g


  • 1.5g

    Carbs (total)

All nutrition values are per serve


Time plan tip: Prepare to the end of step 2, 2 hours ahead. Cover and store in the fridge. Continue from step 3, 1 hour before serving.

  • Author: Anneka Manning
  • Image credit: John Paul Urizar
  • Publication: Australian Good Taste



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