Baked Snapper with Sweet Butter Soy
Recipe courtesy of Martin Yan
- Preheat electric oven upper/lower heat to 200°C for 10 minutes.
- Get your whole fish and make 2 deep slits diagonally along the topside thickest part of the body, on both sides. Then make 3 slanted cuts in each side of the body.
- In each slanted cut, stuff in 1 butter strip and 1 ginger slice, then rub all over with salt and pepper.
- In the fish cavity, stuff butter, chili, cilantro, green onion and garlic.
- Lay out a bed of aluminium foil (it should be 4x the width of your fish and 2x the length). Centre the foil in a deep baking tray. Place the fish in the middle and pour in the fish sauce and fish stock, then wrap it up into a pouch, leaving a loose tent over the top for steam to collect.
- In a bowl, combine the glaze ingredients well.
- Bake the fish for 30 minutes at 200°C, then remove from oven, open the pouch and generously brush the glaze over the fish.
- Then increase the upper heat to 230°C and bake for another 10 minutes.
- When done, open the pouch and dish out the fish to a serving plate. Pour the liquid from the pouch into a saucepan. Bring to a boil.
- Gradually pour in the corn-starch mixture until you’ve reach the desired consistency, it should not be too thick. Then pour at the sides of the serving plate, maintaining the top of the fish crispy.
- To serve, garnish with green onion, red chili, carrot and fried shallots.