It is very simple to make, which I love. The coconut rice I make in a rice cooker, can't get easier than that. And can be made in advance and kept in the warm mode.
Now this recipe is for a 750g fish. I will write the recipe for the 750g sized fish just remember a fish twice the size does not need twice the cooking time, a fish twice the size should only need 10-15 minutes more cooking time. If you are cooking fish for the first time, check the fish after 30 minutes, if it flakes away from the bone at the thickest part of the fish easily it is done, if it won't come off the bone continue cooking the fish until it does.
Now I have stated snapper as it is easy to buy, but pictured is a mowong, I think, as it was caught by my husband's friend and it is great when caught and is fresh.
My whole family loves this, give it a try, it really is lovely.
750g whole snapper, scaled, gutted
3 garlic cloves, finely chopped
7.5cm piece fresh ginger, peeled, finely shredded
1/4 cup (60ml) soy sauce
1/4 cup (60ml) chicken stock
2 tablespoons dry sherry
3 teaspoons sesame oil
2 tablespoons peanut oil
6 shallots, ends trimmed, cut into 10cm lengths, finely shredded
1/2 cup fresh coriander leaves
3 cups Jasmine rice, well rinsed
3 cups cold water
400ml can coconut cream
3cm piece ginger, peeled, sliced
Take the fish out of the refrigerator 30 minutes before you need to cook it, so it is not really cold going into the oven.
Preheat the oven to 220C. Line a baking tray with aluminium foil, then with non stick baking paper.
Place all of the ingredients in a rice cooker, cook. Once cooked stir, discard ginger, keep on warm mode until required.
Alternate method: Place all ingredients in a large saucepan over high heat. Bring to the boil, stirring occasionally. Reduce heat to low. Simmer, covered, for 10 minutes. Remove from heat. Stand, covered, for 10 minutes. Discard ginger. Serve.
Wash the snapper under cold running water. Pat dry with paper towel inside and out. Cut 3 slashes, about 1cm deep, into the thickest part of snapper on both sides. Place in the lined pan.
Spread garlic and ginger over the snapper. Combine soy sauce, chicken stock, dry sherry and sesame oil in a jug. Pour over the snapper. Cover the pan tightly with foil. Bake for 30 minutes or until snapper flakes easily when tested with a fork. Transfer to a warmed heatproof platter, reserving juices.
Heat peanut oil in saucepan over medium heat until just smoking. Pour over snapper. Pour over the reserved juices. Top with shallot and coriander to serve. Serve with coconut rice.
Pin it: www.pinterest.com/pin/399413060683828631/