Ingredients
- Serves 6 people
1 whole red snapper (scaled and gutted)
½ tsp salt
¾ tsp black pepper
2 sprigs cilantro
¼ cup fish/chicken stock + ½ tsp sugar
1 tbsp soy sauce
50g unsalted butter (cut into long thin strips)
1 tbsp spring onion - sliced
4 cloves garlic (minced)
3 stalks green onion (halved)
1 red chilli
2-inch ginger (julienned)
2-inch ginger (sliced)
2 tsp corn-starch + 4 tsp water
1 stalk green onion (julienned)
1 red chili (sliced)
¼ carrot (julienned)
1 tbsp fried shallots
Glaze:
2 tbsp soy sauce
½ tbsp cooking caramel
1 tsp honey
Instructions
-
Preheat
Preheat electric oven upper/lower heat to 200°C for 10 minutes.
-
Prepare fish
- Get your whole fish and make 2 deep slits diagonally along the topside thickest part of the body, on both sides. Then make 3 slanted cuts in each side of the body.
- In each slanted cut, stuff in 1 butter strip and 1 ginger slice, then rub all over with salt and pepper.
- In the fish cavity, stuff butter, chili, cilantro, green onion and garlic.
- Lay out a bed of aluminium foil (it should be 4x the width of your fish and 2x the length). Centre the foil in a deep baking tray. Place the fish in the middle and pour in the fish sauce and fish stock, then wrap it up into a pouch, leaving a loose tent over the top for steam to collect.
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Prepare glaze
- In a bowl, combine the glaze ingredients well.
-
Bake the fish
- Bake the fish for 30 minutes at 200°C, then remove from oven, open the pouch and generously brush the glaze over the fish.
- Then increase the upper heat to 230°C and bake for another 10 minutes.
- When done, open the pouch and dish out the fish to a serving plate. Pour the liquid from the pouch into a saucepan. Bring to a boil.
- Gradually pour in the corn-starch mixture until you’ve reach the desired consistency, it should not be too thick. Then pour at the sides of the serving plate, maintaining the top of the fish crispy.
Garnish and Serve!
To serve, garnish with green onion, red chili, carrot and fried shallots.