ROASTED GINGER AND MISO BABY SNAPPER
Serves
4
Preparation
5
minutesCooking Time
20
minutesIngredients
4 4 whole plate-size snapper about 550g each (ask our fishmongers to clean it)
2 Tbsp 2 white miso paste
1 Tbsp 1 finely grated fresh ginger
1 1/2 Tbsp 1 1/2 soy sauce
2 Tbsp 2 honey
2 2 lemons, sliced
Green onions (shallots), thinly sliced, to serve
Steamed rice, to serve
Method
- Preheat oven to 200°C or 180°C fan-forced. Line a large baking tray (enough for the 4 fish) with baking paper.
- Rinse snapper in cold water and pat dry using paper towel. With a sharp knife, score across snapper 4 times on each side. Set aside.
- Combine miso paste, ginger, soy sauce and honey in bowl. Mix until well combined. Brush fish on both sides with miso mixture.
- Arrange fish on baking tray. Place a few lemon slices into fish cavities. Roast for 15-20 minutes or until just cooked through in the thickest part.
- Top fish with sliced green onions. Serve with steamed rice.
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