Whole Snapper with Garlic & Ginger

  • 16 Dec - 22 Dec, 2017
  • Mag The Weekly
  • Cookery


· 1.8kg whole snapper, cleaned

· 3 garlic cloves, thinly sliced

· 6cm piece of ginger, peeled and cut into matchsticks

· ¼ cup soy sauce

· 1tbsp fish sauce

· 2tbsp rice vinegar

· 2tsp sesame oil

· 2 green onions, sliced

· 1 long red chilli, sliced

· ½ cup fresh coriander


Preheat oven to 200°C. Line a large baking tray having sides with foil then baking paper. Wash the fish under cold water, pat dry with paper towel and place on prepared tray. Sprinkle garlic and ginger over the fish. Combine soy sauce, fish sauce, rice vinegar and oil in a jug and pour over the fish. Cover the tray tightly with foil and roast for 40-45 minutes or until fish flakes easily when poked with a fork. Transfer to a warmed serving platter. Sprinkle with green onions, chilli and coriander, and serve.