Serves:4
Preparation time:10 minutes
Cooking time:40 minutes
Ingredients:
- 1.5kg whole snapper
Stuffing:
- 4 garlic cloves, finely slice into matchsticks
- 4cm piece fresh ginger, peeled and cut into matchsticks
- 2 green onions, sliced
- 1 long red chilli, seeds removed and sliced
- Cooking oil
Dressing:
- 3 tablespoonsChang's Gluten Free Tamari Light Soy Sauce
- 2 tablespoon Chang's Pure Sesame Oil
- 1 tablespoon Chang's Original Fish Sauce
- 1 tablespoon brown or coconut sugar
- ¼ cup coriander or parsley finely chopped
- Juice of 1 lime
Tip:
- Garnish with mint leaves, green onions, chilli and Chang's Original Fried Noodles.
- Serve this with Chang’s Crispy Noodle Salad and Steamed Jasmine Rice.
Method:
- The 1.5kg fish is usually weighed whole, then arrange your fishmonger to clean off the scales and remove the internals. At home, wash inside and out and pat dry the snapper.
- Combine in a bowl the garlic, ginger, green onions and chilli (optional to add half or the whole chilli according to your taste)
- Place down a large sheet of foil and on top of that a large sheet of baking paper. Place fish in the centre of the paper. Season inside and out with sea salt and pepper and drizzle with cooking oil of choice.
- Fill the cavity of the fish with a third of the garlic and ginger mixture and the remaining spread over the outside of the fish. Fold up baking paper and foil to enclose the fish, scrunching to secure the foil.
- Barbecue over a medium heat grill with the hood closed for 40 minutes or until cooked through, turning halfway.
