Chinese-Style Snapper
Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons malt vinegar
- 2tablespoons fried shallots, to serve
- 1 pinch ground white pepper (to taste)
- 1teaspoons sesame oil
- 2 bunch asparagus, trimmed
- 6 cm piece ginger, peeled, finely shredded
- 5 green shallots, trimmed, thinly sliced diagonally
- 2tablespoons kecap manis
- 4 small whole snappers
- 1/4 cup soy sauce
- 2teaspoons peanut oil
- 1 pinch sea salt ground (to taste)
Method
Step 1 of 5
Combine soy sauce, kecap manis, vinegar and sesame oil in a bowl. Season with salt and white pepper. Set aside. Preheat BBQ hotplate over medium heat.
Step 2 of 5
With a sharp knife, make four diagonal slashes into each side of the fish. Put half of the shallots and ginger into the cavity. Brush fish with oil and place onto BBQ. Cook for 3 minutes on each side or until fish is cooked through. Cook asparagus on the BBQ or in a pan of boiling water until just tender.
Step 3 of 5
Transfer to a large serving platter.
Step 4 of 5
Top with remaining shallot and ginger.
Step 5 of 5
Pour over dressing, sprinkle with fried shallots and serve.
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