This recipe will literally take you less that 20 minutes to whip up but is so impressive to serve. If you have guests over finish the fish off with the hot oil and garnishes at the table. It makes an incredible sizzle and the smell is amazing, we love a bit of theater with our food!
WHAT YOU NEED :
1.3kg whole snapper (gutted and cleaned)
5cm piece of ginger cut into julienne
2 spring onions, thinly sliced, plus extra to serve
4tbsp of soy sauce
2tbsp of rice wine vinegar
2tbsp of mirin
10ml of peanut oil
2 tsp sesame oil
1 garlic clove, finely chopped
2 birds eye chillies, finely chopped
1 bunch of broccolini
1 bunch of asparagus
1tbsp of oyster sauce
To serve: thinly sliced long red chilli, coriander and steamed rice
PREPARATION:
Preheat oven to 180. Place 2 long sheets of foil into a large baking tray. Top with a piece of baking paper. Place Snapper on top of paper. Scatter over ginger and onion, drizzle with soy sauce, rice wine vinegar and mirin. Cover with another piece of baking paper and then wrap tightly in foil. Bake in the oven for 15 minutes
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Meanwhile, heat a cup of water in a large wok. Add broccolini and steam for 3 minutes. Add asparagus and cook for a further 2 minutes until tender but still crunchy. Drain your vegetables and drizzle with oyster sauce
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Heat sesame oil and peanut oil in a small saucepan until smoking (1-2 minutes). Transfer fish to a platter, drizzle over juices, then pour over hot oil, scatter with extra spring onion, chilli and coriander and serve with rice and steamed greens.
BUON APPETITO!
