In China, "yue" or fish means plentiful, and the fishs swimming motion symbolises eternity.
The ingredient of Chinese-style snapper
- 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
The instruction how to make Chinese-style snapper
- Preheat oven to 220u00b0C. Line a roasting pan with foil, then with non-stick baking paper.
- 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.
- 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.
- 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 snappercalories: 241.39 calories
calories: 10 grams fat
calories: 1.5 grams saturated fat
calories: 1.5 grams carbohydrates
calories: 34 grams protein