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1 Whole snapper (1"-2kg) (3-4 lb)
1 1/2 c Cooked rice
1 Stick celery
1/2 c Chopped green pepper
90 g (3 oz) Butter
3 tb Lemon juice
1 tb Grated green ginger
1 ts Soy sauce
6 Shallots or spring onions
Salt, pepper (extra)
1 lg Tomato
1 lg Onion (extra)
2 tb Finely-chopped parsley
Wash and scale fish. Combine in bowl rice, diced celery, peeled and finely-chopped onion, green pepper, salt and pepper, mix well. Stuff fish firmly with rice mixture; place in well-greased baking dish.
Melt butter in pan, remove from heat; add lemon juice, ginger, soy sauce, chopped shallots, salt and pepper. Pour over fish. Bake uncovered, in moderately slow oven 40-50 mins, or until fish is cooked, basting frequently with pan juices while cooking.
Peel extra onion, cut into slices, slice tomato. Half-way through cooking time, arrange tomato and onion slices alternately over fish. Place fish on serving plate when cooked, pour pan juices over. Sprinkle with parsley.
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