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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.