Baked Red Snapper with Sizzling Onion & Ginger

Instructions

• 1

  Thinly slice the onions diagonally and place the white part with a little of the green part in a medium heatproof bowl. Reserve the remaining onion for garnish.

• 2

  Add the ginger and garlic to the bowl with the white part of the onion and mix to combine.

• 3

  Heat the oil in a saucepan over high heat until very hot and just starting to smoke. Carefully pour half the oil over the white onion mixture and stir. Return the pan to the heat and repeat. Bringing the oil to smoke point enhances the flavor of the onion and ginger.

• 4

  Add the sugar, sesame oil, soy and vinegar to the onion mixture and set aside to cool.

• 5

  Insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 35 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 6

  Trim the tail and fins and cut even sized slits into each side.

• 7

  Place 3 overlapping pieces of foil, double the length of the fish, on the roasting pan. Place the fish on top and spoon over a quarter of the ginger sauce. Turnover and place another quarter inside the cavity. Spoon over the remaining sauce. Wrap the fish in foil, sealing tightly.

• 8

  Once preheated, place the pan in the oven and cook for 35 minutes.

• 9

  Insert the tip of a knife near the head, the flesh should flake. If not, cook a little longer. 

• 10

  Carefully transfer the fish to a serving plate and pour the cooking liquid into a bowl.

• 11

  Pour over half the cooking liquid. Sprinkle with the reserved green onions and serve with the remaining cooking liquid.