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
Preheat electric oven upper/lower heat to 200°C for 10 minutes.
To serve, garnish with green onion, red chili, carrot and fried shallots.