food for thought

by michelle

baked whole snapper + bean sprout salad

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Here’s a Japanese recipe for baked fish.

baked-snapper

After cleaning and drying, cut some slits into the sides of your fish to allow the flavouring to penetrate. For a 1 kg (2 lb) fish, mix 2½ tablespoons of sake, 2 teaspoons of soy sauce, ½ a teaspoon of salt and 2 teaspoons of finely grated fresh ginger. Place some slices of onion and carrot into the banana leaves, foil or paper in which you’ll bake the fish. Oil the fish on both sides and lay it onto the onions and carrots, topping with some more onion and carrot slices. Pour over the soy mixture and close the parcel tightly. Cook in a moderate oven or on a barbecue until the fish is cooked and flaking.

I served mine with a bean sprout salad.

bean-sprout-salad

Slice some carrot and red pepper in to fine strips. Bring a pot of water to boil and add ¼ of a teaspoon of salt. Add the carrots and cook for 1 minute. Add the bean sprouts and peppers and allow to come to the boil before removing from the heat and shocking under cold water. Make a dressing of 1½ tablespoons of soy sauce, 1 tablespoon of white rice vinegar and 2 teaspoons of sesame oil. Toss the cooled and drained vegetables in the dressing, adding some finely sliced green onions. Garnish with toasted sesame seeds.

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Written by michelle picker

February 16, 2017 at 5:52 am

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