Ingredients
- 500g whole snapper
- 1 tbs finely grated ginger
- 1/4 cup dry sherry or Chinese rice wine
- 1/4 cup light soy sauce
- 1 tbs peanut oil
- pinch caster sugar
- 3 spring onions diagonally sliced
Serves 1
Replace garnish with rinsed fresh coriander and thinly sliced fresh red chilli. Replace the snapper with medium whole rainbow trout, adjusting cooking time if necessary.
Preparation
- Slash each side of the fish 3 times .
- Rub ginger into fish and place in a microwave safe oval container.
- Mix together sherry, soy sauce, oil and caster sugar and pour over fish.
- Cover container with Glad Bake
- Microwave on High (100%) for 4 minutes.
- Stand 2 minutes, serve with rice, and some of the juice then Garnish with onion.
Tip:
Prick the eye of the fish before cooking so that it doesn’t leap out of the socket during cooking. Slashing the skin allows the steam to escape during cooking.