Baked Snapper

with Sweet Butter Soy

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Snapper is an incredibly versatile saltwater fish that can be prepared many ways. Here’s a delicious version, stuffed with garlicky butter goodness and drizzled with soy sauce.

Let's start cooking!

Fish with slits filled with butter and ginger slice

Step 1 - Stuff fish

  • Preheat oven to 200°C.

  • Make 2 deep slits on the fish, diagonally along the topside thickest part of the body, on both sides. Then make 3 slanted cuts in each side of the body.

    Substitute red snapper with any other kind of fish, and you can also ask your fishmonger to scale and gut the fish for you! Otherwise, buy fillets.
  • In each slanted cut, stuff in 1 strip of butter and 1 ginger slice, then rub all over with salt and pepper.

  • In the fish cavity, stuff butter, half the red chili, coriander, spring onion halves and garlic.

Fish glaze mixture

Step 2 - Mix glaze

  • While the fish is baking, make the glaze.
  • In a bowl, add 2 Tbsp soy sauce, ½ Tbsp cooking caramel and 1 tsp honey, and mix well. Set aside.
Stuffed fish in aluminium foil

Step 3 - Bake fish

  • Lay out a bed of aluminum foil about 4 times the width of your fish and 2 times the length.
  • Centrethe foil in a deep baking tray.
  • Place the fish in the middle and pour in the ¼ cup fish stock with ½ tsp sugar dissolved and 1 Tbsp soy sauce, then wrap it up into a pouch, leaving a loose tent over the top for steam to collect.
  • 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 only the upper heat to 230°C and bake for another 10 minutes.
Simmered sauce

Step 4 - Simmer sauce

  • 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 cornstarch mixture until you’ve reach the desired consistency, it should not be too thick.
  • Set aside.

Garnish and serve!

Baked snapper with sweet butter soy sauce

Pour the sauce on the sides of the serving plate, avoiding the top of the fish to leave it crispy. To serve, garnish with spring onions, chili, and fried shallots.

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