Gong xi fa cai! Another year has gone and we now welcome the year of the Rooster and my husband has already started making “cock” jokes. Sigh! Anyway, we decided to walk to Footscray market this morning and I couldn’t resist getting some fresh fish. After all, fish on Chinese New Year is supposed to increase your prosperity or something like that. So we had fish today!
Prep time 15 mins
Cook time 45 mins
1kg snapper, gutted and descaled (I used 2 x 500g snappers)
2-3cm piece of ginger, grated
2 garlic cloves, crushed
2 tbsp dark soy sauce
2 tbsp water
1/2 tsp chicken powder (I use Knorr brand)
2 tbsp peanut oil
Bunch of coriander, chopped
1 spring onion stalk, cut int 2cm stalks and halved
Preheat the oven to 200C (fan-forced).
Wash the snapper, cut 3-4 deep slits on each side and set aside to dry slightly. Then place in a roasting pan.
Meanwhile, mix the ginger, garlic, soy sauce, water and chicken powder together in a bowl. Pour over the snapper making sure the sauce gets in between the slits and inside the cavity of the fish.
Seal the roasting pan with foil and cook in the oven for 45 minutes or until the meat flakes off the bone and set aside in a serving plate.
Heat the peanut oil until it starts smoking. Pour the very hot oil over the cooked snapper letting it sizzle and crisp the skin slightly. Be careful as the oil can crackle a bit.
Garnish with the coriander and spring onion and serve immediately.