Ginger, Garlic and Soy Roast Snapper
700-800g whole snapper (ask your fishmonger to clean this for you)
4 spring onions, cut into 10cm lengths, plus extra to garnish
3 cloves garlic
4 large slices ginger, plus extra to garnish
1 tbsp sake
1 tbsp soy sauce
1 tbsp Azalea Grapeseed Oil
1 tsp sesame oil
Coriander leaves, to garnish
Preheat oven to 220ºC (200ºC fan).
Place the prepared fish on a sheet of baking paper on top of a large sheet of foil. Make three slashes across the top of the fish.
Stuff the cavity with spring onions, garlic and ginger.
Whisk together sake, soy sauce and oils then pour over the fish. Wrap tightly in foil to enclose then bake for 12 mins. Uncover and bake for a further 10-12 mins until the flesh is opaque and soft.
Serve garnished with julienned ginger, spring onions and coriander.