Fill a large skillet 2/3 full with water. Add the chopped ginger, bring to a boil and cook for 5 mins. Reduce the heat to low. Carefully add the fish to the water. Simmer, covered, for about 10 mins or until the fish is just cooked through.
Remove the fish from water. Drain on paper towels and place on serving plates.
Pour the soy sauce over the fish. Sprinkle with the ginger and onion. Heat the oil in small saucepan until very hot; pour immediately over the fish. Serve.
Preheat broiler. Heat 2 tbsp oil over low heat, add spring onions and cook for 3 mins, stirring, until soft. Add diced tomato and cook for 1 min. Remove from heat and add breadcrumbs, parsley and pine nuts. Season.
Score three diagonal cuts through the thickest part of each side of fish. Fill cavity with breadcrumb mixture and season well. Brush with remaining oil and top with sliced tomato. Transfer fish to baking pan. Broil for 8-10 mins per side, until tender. Transfer to serving platter and garnish with oregano and lemon wedges.
inutes more.
If baking whole fish cut a slit lengthwise down
emove the fillets from the fish (or have your fishmonger do
an or ovenproof dish. Rinse fish, pat dry, and season the
nto the thickest part of fish on each side. Rub chermoula
If using whole snapper (cleaned) cut about 4 slits
Heat a deep-fryer to 350 degrees F.
Deep-fry the whole snapper until lightly brown, approxmately 4 minutes.
Saute the onion, pepper, thyme, 1/2 c water and 1/4 c of oil in a large saute pan, for about 2 minutes. Add the fish sauce and the fried fish. Simmer for 5 minutes, then add the tomato, and let simmer for 1 minute. Season with salt and pepper , to taste, and place on a serving platter.
In a bowl, combine fish sauce, lime juice, chilies and
for 20 minutes.
Rinse snapper in cold water; pat dry
Put all ingredients except fish in a large skillet and cook until tender.
Place fish in a baking pan and add a little extra olive oil over the fish, then pour the prepared ingredients over top of the fish.
Bake 45 minutes.
iagonally across both sides of fish. Place in a shallow baking
Preheat grill. Coat a fish grill basket with cooking oil.<
Preheat the oven to 400\u00b0F.
Cut 3 deep slits in each side of the fish. Place the fish in an oiled baking dish. Rub the ginger into fish. Combine the oil, wine, soy sauce and sugar and drizzle over the fish.
Bake the fish, covered, for about 25 mins or until the fish is cooked through.
Serve the fish drizzled with some of the pan juices, topped with green onion.
Blend or process cilantro, chili peppers, garlic, ginger and cumin seeds until finely chopped.
Combine cilantro mixture with coconut and oil in medium bowl; mix well.
Score each fish three times on both sides. Place fish on large sheet of foil. Press coconut mixture onto fish; fold foil over to enclose fish.
Place fish in large bamboo steamer; steam fish, covered, over wok of boiling water about 25 mins or until cooked through. Serve with lemon wedges, steamed long-grain white rice and stir-fried bok choy, if desired.
In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.
Preheat oven to 350 degrees F (175 degrees C). Spray a large sheet of aluminum foil with cooking spray.
Thoroughly mix the soy sauce, honey, ginger, and garlic in a large bowl. Dip both sides of the fish into the soy sauce mixture, and place onto the aluminum foil. Spoon a little more sauce over the top of the fish. Roll up the aluminum foil to completely enclose the fillet.
Bake in the preheated oven until the fish is opaque and flakes easily, about 20 minutes.
Preheat the oven to 350\u00b0.
Wash fish thoroughly and set aside. Cream the 1/3 cup of butter and save the rest for later.
Add flour, salt and pepper.
Stir in the lemon juice.
Rub the fish, inside and out, with the mixture.
Put the fish in a covered bowl and refrigerate for about 30 minutes.
Preheat oven to 500\u00b0.
Rinse fish and pat dry with paper towels.
Combine oil, garlic and dill in an oblong glass or Pyrex baking dish.
Place fish in mixture and turn, coating the fillets well.
Marinate for 2 to 3 hours, turning often.
Remove fish from marinade.
Roll fish in cheese, then in bread crumbs.
Place on well-greased cookie sheet.
Bake for 12 to 15 minutes.
Baste often with marinade so fish does not burn.
When done, the fish will flake easily with a fork.
Bake fish in a deep baking dish in hot oven, covered with foil, for 30 minutes at 425\u00b0.