The Chinese word for fish is similar to the word for surplus, and Chinese people believe a surplus at the end of each year is good luck. With this in mind, fish is served as the last dish of the meal, with some being left behind. Fish is also served whole, with the head and tail attached, symbolising a good beginning and ending for the year ahead.
The ingredient of Whole snapper with garlic and ginger
- 1.8kg whole snapper, cleaned
- 3 garlic cloves, thinly sliced
- 6cm piece fresh ginger, peeled, cut into matchsticks
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons Chinese rice wine
- 2 teaspoons sesame oil
- 2 green onions, thickly sliced
- 1 long red chilli, thinly sliced
- 1/2 cup fresh coriander sprigs
The instruction how to make Whole snapper with garlic and ginger
- Preheat oven to 220C/200C fan-forced. Line a large baking tray with sides with foil, then baking paper.
- Wash fish under cold water. Pat dry with paper towel. Place on prepared tray.
- Sprinkle garlic and ginger over fish. Combine soy sauce, fish sauce, rice wine and oil in a jug. Pour over fish. Cover tray tightly with foil. Roast for 40 to 45 minutes or until fsh fakes easily when tested with a fork. Transfer to a warmed serving platter. Sprinkle with onion, chilli and coriander sprigs. Serve.
Nutritions of Whole snapper with garlic and gingercalories: 246.648 calories
calories: 5.1 grams fat
calories: 1.5 grams saturated fat
calories: 2.2 grams carbohydrates
calories: 45.7 grams protein
calories: 132 milligrams cholesterol
calories: 1165 milligrams sodium