Roasted snapper with yellow bean soy ginger and shallot

This oven-roasted snapper is a simple and delicious meal that is packed with flavour. The fish is oven-roasted with lemongrass and coriander until tender and flaky, then served with chilli, Asian greens, yellow soy bean dressing and steamed rice.

Roasted snapper with yellow bean soy ginger and shallot Credit: Kitti Gould

• serves

  4

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 1.5kg - 2 kg whole snapper or other white fleshed fish larger than plate size but can fit in oven
• 100 ml solid coconut oil
• 2 lemongrass stalks
• 6 coriander roots, cleaned
• 1 piece banana leaf, scorched over flame
• 200 ml yellow bean soy dressing

Yellow bean soy dressing

• 5 garlic cloves
• 4 birds eye chilli
• 1 knob ginger
• 100 ml white rice vinegar
• 100 ml light soy
• 100 ml kecap manis
• 50 ml thick yellow bean paste
• 100 g white sugar

To serve

• coriander leaves
• sliced red chilli
• thinly sliced spring onion
• steamed jasmine rice
• steamed baby pak choy

Instructions

1. For the yellow bean soy dressing, crush together the garlic cloves, chilli and ginger. In a medium saucepan, combine the vinegar, sauces and sugar and bring to the boil. Add the crushed fresh aromatic ingredients and simmer for 8 minutes. Set aside.
2. Preheat the oven to 180˚C fan-forced. Score fish on both sides and brush fish with coconut oil. Place lemongrass and coriander roots in the cavity of the fish.
3. Line a baking sheet with a banana leaf and top with the fish. Spoon some yellow bean soy dressing over the top and bake for 10 minutes.
4. Remove the tray from oven and turn the fish over. Spoon over some more dressing and return to oven to roast for a further 10 minutes. Continuously check and baste within that time.
5. Remove from oven and check that the fish is cooked.
6. Place fish, with the scorched banana leaves, on a serving dish. Garnish with coriander leaves, red chilli and spring onion. Serve with steamed rice, baby pak choy and extra yellow bean soy on the side.

Photography by Kitti Gould.

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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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