Packed with flavour, this whole snapper recipe is on the table in 20 minutes! Serve with steamed rice and seasonal greens.
Serves: 4-6
INGREDIENTS
700-gram whole snapper
1 tablespoon cornflour
3 tablespoons neutral, high smoke point cooking oil
1 thumb-sized piece fresh ginger, thinly sliced
1 cup Shaoxing rice wine
5 spring onions, 4 chopped, 1 sliced to garnish
2 cloves garlic, crushed
½ teaspoon sesame oil
1 tablespoon Chinese black vinegar
1 tablespoon soy sauce
1 tablespoon water
1 tablespoon caster sugar
You will need...
A large wok or paella pan
METHOD
Pat the fish dry and cut three diagonal slashes into each side. Use a tea strainer to dust each side with cornflour.
Heat the oil in a wok over a medium heat. Add the ginger and cook for 2 minutes until starting to brown then discard.
Add the snapper and cook for 7 minutes, giving the pan an occasional jiggle to ensure that it doesn’t stick to the bottom. Gently turn the fish over and cook for a further 5 minutes.
Add the rice wine, spring onion (reserving the garnish), garlic, sesame oil, vinegar, soy sauce, water and caster sugar and stir around the fish to combine. Cook for a further 5 minutes, spooning the sauce over the fish occasionally. Serve the fish garnished with the remaining spring onion.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!