Spicy Paper Bag Whole Snapper
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
- 1 snapper
- 9 garlic cloves, peeled and chopped
- 1 inch ginger, peeled and sliced into matchstick pieces
- 4 large chillies, sliced
- 1 red capsicum, seeded and diced
- 1 bunch pak choy
- 1/4 cup soy sauce
- 1/4 cup Shaoxing cooking wine
- 1/4 cup oil
- 2 tablespoons sambal terasi*
- 1/4 cup chopped green onions
- Fresh coriander
Sambal terasi can be found at some supermarkets and at Indonesian or Asian grocery stores
Step 1 - Tear off a large piece of parchment that can wrap around the fish (you will probably need extra large parchment for this) and place on a baking tray with at least 1 inch high sides. Preheat oven to 180C/350F. Cut the base off the pak choy and place individual leaves on the parchment and then place the snapper on top of them.
Step 2 - Mix the chopped garlic with the finger, chillies and capsicum. In a jug whisk the soy sauce, cooking wine, oil and the sambal terasi. Top the fish with the sauce and then the chilli mixture. Staple up the parchment and fold the ends and bake for 30 minutes. Top with coriander and green onions.