8 kg whole snapper, cleaned
3 garlic cloves, thinly sliced
6cm piece fresh ginger, peeled, cut into matchsticks
¼ cup soy
1 tablespoon fish sauce
2 tablespoons Chinese rice wine
2 teaspoons sesame oil
4 spring onions, thickly sliced
1 long red chilli, thinly sliced
½ cup fresh coriander sprigs
Preheat oven to 200 degrees. Line a large baking tray with foil, then baking paper. Wash fish under cold water & pat dry with paper towel. Place the fish on the prepared tray. Sprinkle garlic & ginger over the fish. Combine fish sauce, soy sauce, rice wine & oil in a jug. Pour over the fish. cover the tray tightly with foil. Bake for 40-45 minutes or until fish flakes easily when tested with a fork. Transfer to warmed serving platter. Sprinkle with spring onion, chili & coriander sprigs & serve to share.
ON THE TABLE IN: 60 minutes.
NUMBER OF SERVINGS: 5
CALORIES PER SERVING: 300