If you haul in a big fish to roast in the oven or on your barbecue, use a few pantry ingredients to flavour it. Make plenty of slits in the skin and rub the marinade well into them on both sides. Cooking will depend on the size of your fish.
Ingredients
| 1 kg | Whole snapper (Main) |
| 2 Tbsp | Fresh ginger, grated |
| 1 | Red chilli, sliced thinly |
| 2 tsp | Sesame oil |
| 2 Tbsp | Fish sauce |
| 1 cup | Fresh coriander, chopped |
| ¼ cup | Tamarind |
| 1 Tbsp | Brown sugar |
| 2 heads | Bok choy |
| 1 cup | White wine |
| 2 | Limes, to serve |
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Directions
- With a sharp knife cut ½ cm slits diagonally through the skin 2cm apart on both sides of the snapper. Season with salt and pepper.
- In a small bowl combine ginger, chilli, sesame oil, fish sauce, coriander, tamarind and brown sugar. Rub into both sides of the fish, then refrigerate until ready to cook.
- Preheat oven to 200C.
- Place fish on baking paper in a roasting dish. Place bok choy around base and pour wine over. Put into the oven for 40 minutes or until skin peels away easily.
- Serve with a good squeeze of lime and rice on the side.
