Need a new flavour when cooking a whole snapper? Well, Mum’s got exactly what you need with her Roasted Ginger & Miso Baby Snapper recipe!
Serves 4
- 4 whole plate size snapper (about 550g each), ask our fishmongers to clean it
snapper, cleaned, scaled - 2 tbsp white miso paste
- 1 tbsp finely grated fresh ginger
- 1 ½ tbsp soy sauce
- 2 tbsp honey
- 2 lemons, sliced
- Thinly shredded green onions (shallots) and steamed rice, to serve
Preheat oven to 200°C/180°C fan-forced. Line a large baking tray (large enough for the 4 fish) with baking paper.
Rinse snapper in cold water and pat dry using paper towel. Using a sharp knife, score snapper 4 times on each side. Set aside.
Combine miso paste, ginger, soy sauce and honey in a bowl. Mix until well combined. Brush fish on both sides with the miso mixture.
Arrange fish on the 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 shredded green onions. Serve with steamed rice.