Chinese-style snapper

Chinese-style snapper


In China, "yue" or fish means plentiful, and the fishs swimming motion symbolises eternity.

The ingredient of Chinese-style snapper

  1. 1.8kg whole snapper, scaled, gutted
  2. 3 garlic cloves, finely chopped
  3. 7.5cm-piece fresh ginger, peeled, finely shredded
  4. 60ml (1/4 cup) soy sauce
  5. 60ml (1/4 cup) Massel chicken style liquid stock
  6. 2 tablespoons Chinese rice wine or dry sherry
  7. 3 teaspoons sesame oil
  8. 2 tablespoons peanut oil
  9. 6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
  10. 1/2 cup fresh coriander leaves

The instruction how to make Chinese-style snapper

  1. Preheat oven to 220u00b0C. Line a roasting pan with foil, then with non-stick baking paper.
  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.
  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.
  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.

Nutritions of Chinese-style snapper

calories: 241.39 calories
calories: 10 grams fat
calories: 1.5 grams saturated fat
calories: 1.5 grams carbohydrates
calories: 34 grams protein
calories: NutritionInformation

You may also like