Snapper with ginger sauce
Cooking doesn’t come much easier – or tastier – than this delish fish dish. It will be on the table in just 20 minutes, freeing your time for fun
Fresh red chilli
1 whole, thinly sliced
Cooked white rice
2 cup(s), to serve
- Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place fish on prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake for 10 minutes or until fish is cooked through.
- Meanwhile, combine sugar, ginger and 2 tablespoons water in a small saucepan over high heat. Stir until sugar has dissolved. Remove from heat. Add juice and fish sauce. Stir until combined.
- Place fish on serving plates and drizzle with ginger sauce. Sprinkle with coriander and chilli and serve with steamed rice.
SERVING SUGGESTION: Asian-style Coleslaw.TIP: For convenience, fresh ginger can be peeled, grated and frozen in ice-cube trays. Once frozen, transfer to a snap-lock bag and keep in the freezer for up to 2 months.