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Roastingis suchan easy wat to cook fish, with a super-moist and delicious result every time!
Snapper with Ginger Miso Sauce
large thumb of fresh ginger, grated or cut into fine julienne 1 tsp sesame oil 1 tsp miso 1 tsp sugar 2 tbsp Japanese soy sauce or shoyu 1 whole cleaned and scaled snapper (about 1.1-1.3kg whole weight, 800-900g gutted weight) juice of 2 limes or lemons To serve: 1 bunch broccolini or a head of broccoli cut into florets ½ cup toasted cashews or roasted almonds 2 spring onions, cut into long, thin strips
© Annabel Langbein Media
Place ginger, sesame oil, miso, sugar and soy sauce in a bowl and mix to combine. Cut 3-4 deep slashes in each side of the snapper. Place fish in a shallow bowl or plastic bag and pour over the ginger soy mixture. Turn fish in this mixture to coat evenly. Stand for 30 minutes, or cover and chill for up to 8 hours before cooking.
Place fish and its marinade on a large piece of foil, spoon over the lime or lemon juice and wrap up tightly to seal. Place fish on to a preheated barbecue and cook over medium heat for 20 minutes. Or preheat oven to 200˚C. Bake fish uncovered for 18-20 minutes or until flesh gives without resistance when pressed through the foil and eye is starting to whiten.
Place cooked broccolini or broccoli on separate plate with nuts. Arrange fish on top and pour over pan sauce. Garnish with spring onions. Serve with Rice.
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