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Snapping up a beautiful summer dish

HerCanberra Team

Presenting a whole baked snapper to the dinner table always makes for a spectacular centrepiece.

This Asian-inspired recipe from the Fyshwick Fresh Food Markets and GH Nutrition is a delicious way to serve fish, especially to a large number of guests.

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves 4



1.8kg whole snapper, cleaned
3 garlic cloves, thinly sliced
6cm piece fresh ginger, peeled, cut into thin matchsticks
1/4 cup soy sauce
1 tbsp fish sauce
2 tbsp Chinese rice wine
2 tsp sesame oil
2 green onions, thickly sliced
1 long red chilli, thinly sliced
1/2 cup fresh coriander sprigs
Brown rice, to serve

Asian Greens


1 bunch Chinese vegetables (any kind)
1/4 cup soy sauce
1 tsp sesame oil
1 clove garlic, crushed
Pinch of chilli flakes


Preheat oven to 200 degrees celsius fan-forced. Line a large baking tray with foil, then baking paper. Wash cleaned fish under cold water. Pat dry with paper towel. Place on prepared tray.

Sprinkle garlic and ginger over fish. Combine soy sauce, fish sauce, rice wine and oil in a bowl. Pour over fish. Cover tray tightly with foil. Roast for 40 minutes or until fish flakes easily when tested with a fork.

Meanwhile, prepare a saucepan filled with water and cook brown rice, as per packet instructions.

To make the Asian greens, combine the soy sauce, sesame oil, garlic and chilli flakes in a small bowl and mix together with a fork. Boil a small saucepan of water. When fish is cooked, add Chinese vegetables to boiling water and blanch for 1 minute. Drain and serve on a plate. Drizzle over sauce.

Transfer fish to a serving platter. Sprinkle with onion, chilli and coriander sprigs. Serve with brown rice and Asian greens.

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