- 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 1Preheat oven to 220°C. Line a roasting pan with foil, then with non-stick baking paper.
- Step 2Wash 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 3Spread 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 4Heat 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.
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