Snapper with pepper,  ginger and shallots
Snapper with pepper, ginger and shallots
Preparation time:
15
Cooking time:
15
Serves:
4 Makes

Ingredients

  • 4 x 400g snapper fillets
  • 2 tsp Szechuan peppercorns
  • 8cm piece ginger, peeled, cut into fine batons
  • 6 green shallots, cut into 5cm lengths
  • 2 Tbsp soy sauce
  • 2 tsp fish sauce
  • Juice of 2 limes
  • Oyster sauce, to serve
  • Steamed bok choy, to serve
  1. Method

  1. Heat barbecue grill to low. Lay 2 sheets of foil on top of each other on a flat surface. Put 1 fillet in centre. Add a little of the peppercorns, ginger, shallot, soy, fish sauce and lime juice, then wrap up tightly. Repeat to make 4 parcels.
  2. Add parcels to grill and cook for 12 minutes or until fish is just firm. Put fish and peppercorn mixture on serving plates. Drizzle over parcel juices, then oyster sauce. Serve with bok choy on the side.

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