Steamed snapper with sticky sweet soy dressing

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How to make Steamed snapper with sticky sweet soy dressing

  • Yield : 6
  • Prep Time : 0:15
  • Cook Time : 0:50
  • Total Time : 1:05

Ingredients

  • 1.8kg whole cleaned snapper
  • 4 green onions
  • 6 garlic cloves, thinly sliced
  • 8cm piece fresh ginger, peeled, cut into matchsticks
  • 1/4 cup kecap manis
  • 2 tablespoons Obento Rice Wine Vinegar
  • 1 tablespoon fish sauce
  • 3 teaspoons sesame oil
  • Steamed jasmine rice and sliced
  • long red chilli, to serve

Method

  • Step 1 Preheat oven to 220 degrees Celsius/200 degrees Celsius fan-forced. Line a large baking tray with foil, then baking paper, extending both 10cm over all sides of the tray.
  • Step 2 Pat fish dry with paper towel. Place on prepared tray.
  • Step 3 Cut white and pale green sections of green onion into 3cm pieces. Thinly slice dark green sections of onion into matchsticks
  • Step 4 Combine garlic, ginger and white and pale green sections of the onion in a bowl. Place half the garlic mixture in the fish cavity. Sprinkle fish with the remaining garlic mixture. Combine kecap manis, rice wine vinegar, fish sauce and oil in a jug. Pour two-thirds of sauce mixture over the fish. Fold foil and baking paper up over fish and seal to form a parcel. Bake for 45 to 50 minutes or until fish flakes easily when tested with a fork. Transfer to a warmed serving platter. Drizzle with remaining sauce mixture. Sprinkle with remaining green onion. Serve with rice and chilli.

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