Ingredients
Steamed baby snapper with chilli, ginger & peanuts
Method
Steamed baby snapper with chilli, ginger & peanuts
1.Combine onion, ginger, garlic and chilli in a small bowl.
2.Combine sauce, cooking wine, sesame oil and sugar in a small bowl.
3.Preheat oven to 220°C/425°F.
4.Using a sharp knife, score each fish three times, on both sides, through the thickest part of the flesh.
5.Place four 60cm (24-inch) square pieces of foil on bench; top each piece of foil with a 30cm (12-inch) square piece of baking paper.
6.Divide half the ginger mixture between pieces of baking-paper-lined foil; top with fish, then top with remaining ginger mixture and drizzle with sauce mixture. Fold foil over to enclose fish tightly. Place fish parcels, slightly apart, on large oven tray; bake about 15 minutes or until fish are cooked through.
7.Heat peanut oil in a small saucepan over high heat until almost smoking. Carefully open fish parcels; pour 1 tablespoon hot oil over each fish while still in foil. Lift fish onto heated serving plates. Carefully, pour juices from each foil parcel over fish. Sprinkle with nuts and coriander.
8.Serve with steamed rice or vegetables.
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