4 easy steps to make tasty Baked Snapper with Soy Sauce

Updated: 26 Jan 2013
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Baked Snapper with Soy Sauce

Baked Snapper with Soy Sauce


In China, "yu" or fish means plentiful, and the fish's swimming motion symbolises eternity.




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) chicken stock
2 tbs Chinese rice wine or dry sherry
3 tsp sesame oil
2 tbs 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


SOURCE: www.taste.com.au


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