Ginger and lime baked snapper

This ginger and lime baked snapper is only 10 minutes of hands-on work to prepare a fresh and fragrant dish for four. Serve with charred broccolini and jasmine rice to make it a complete meal.

Ginger and lime baked snapper Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 1 kg whole baby snapper, cleaned
• 2 limes, sliced
• 4 cm x 4 cm piece ginger, thinly sliced
• 1 tbsp vegetable oil
• 1 tbsp fish sauce
• 4 cm x 7 cm piece ginger, finely grated
• 1 garlic clove, minced
• 2 bunches broccolini, blanched
• olive oil, for drizzling
• steamed jasmine rice, to serve

To baste the fish

• 2 tbsp grated palm sugar
• 1 long red chilli, sliced
• 1 tbsp fish sauce
• 1 tbsp lime juice

Instructions

1. Preheat the oven to 200˚C fan-forced (220˚C standard). Make four deep slits diagonally across both sides of the snapper. Place large sheet of foil on a baking tray, followed by a sheet of baking paper, then top with the prepared fish. Fill the cavity of the fish with the sliced lime and ginger.
2. In a small bowl, combine the vegetable oil, fish sauce, grated ginger and minced garlic, then pour the mixture into the cuts in the fish. Bring the foil around the sides of the fish to catch the cooking juices, do not cover.
3. Bake for 20 minutes, until almost cooked through. While the fish is cooking, combine the basting mixture in a small bowl. After 20 minutes or baking, spoon the basting mixture over the fish and bake for a further 5 minutes, or until the fish is just cooked through.
4. Drizzle the blanched broccolini with olive oil, then grill over medium heat in a chargrill pan until lightly charred.
5. Serve the ginger and lime snapper with the charred broccolini and steamed jasmine rice.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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