Baked snapper Asian-style with snow peas

Baked snapper Asian-style with snow peas

By
From
Recipes for a Great Life
Serves
4
Photographer
Greg Elms

When snapper is unavailable, I love to use red emperor, barramundi or coral trout for this tasty recipe. Ask your fishmonger to gut and scale your choice of fish for you. Serve with basmati rice.

Ingredients

Quantity Ingredient
2 teaspoons mild-flavoured honey
1 tablespoon vegetable oil
1 small red chilli, seeded and finely sliced
1 tablespoon ginger, grated
1/2 lemon, juiced
1 teaspoon sesame oil
2 tablespoons light soy sauce
1 x 1kg whole fish, gutted, cleaned and scaled
500g snow peas or sugar snap peas, topped and tailed
4 spring onions, cut into 2.5 cm lengths

Method

  1. Preheat the oven to 160°C and line an oven tray with baking paper.
  2. Combine the honey, oil, chilli, ginger, lemon juice, sesame oil and soy sauce in a small bowl.
  3. Rinse the inside of the fish and pat completely dry with kitchen paper. Score both sides of the fish with incisions 1 cm deep in a diagonal pattern. This makes for an attractive presentation, and also helps the fish to cook evenly.
  4. Brush the fish all over with the marinade. Lift it onto the oven tray and bake for 20–30 minutes. You may need to wrap the fish tail in aluminium foil if it looks like it’s beginning to burn. Check the fish after 20 minutes – it is cooked when the flesh exposed by the incisions is opaque.
  5. Towards the end of the cooking time, place the snow peas in a large bowl and cover generously with boiling water from the kettle. Leave for 2 minutes then drain.
  6. Carefully transfer the fish to a warmed serving dish and scatter the spring onions on top. Spoon half of the pan juices over the fish and stir the rest into the snow peas. Serve immediately.
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Gabriel
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Recipes for a Great life
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