KFA KITCHEN - SNAPPER W/ LIME AND GINGER

I recently returned home from a trip to the Sth Coast NSW with some smallish snapper around 45cm. Having not prepared a lot of snapper for the table, I wanted to keep it fairly simple and not spoil the fish.

I found a recipe that is fairly easy to prepare and most of the ingredients can be found in the kitchen at any given time. The verdict from the tasting crew was quite favourable so please enjoy.


1 whole red snapper (approx 1.5kg), cleaned and scaled

1 tbsp grated fresh ginger

3 spring onions, chopped

1 tomato, seeded and diced

1 lime

4 tbsp soy sauce

1 lemon

Pinch of sea salt

1. Preheat the oven to 180 C.
   
   Make three slashes across each side of the fish using a sharp knife and then place the fish in a shallow baking dish or roasting pan.
   
   Cover each side of the fish with fresh ginger, then spring onions and tomatoes. Season with sea salt, then slice half of the lime and place the slices on top of the fish. Drizzle with the soy sauce, and squeeze the other half of the lime over the fish.
   
   Cut the lemon in half and set in the pan and then cover the whole dish with aluminum foil.
   
   
2. Bake the fish until the flesh can be flaked with a fork, about 20 minutes.
   
   Squeeze the baked lemon halves over the fish before serving.
   
   

KFA Kitchen tips:

• A nice accompaniment with this meal is a crisp Riesling, or for the beer lovers, a Kronenburg or Stella