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Serving Size: 4
Preparation Time: 35
Minutes
Ingredients:
1 tsp honey
1 tsp peanut oil
1 sm chili
hot seeded and finely sliced
1 tsp grated
ginger root
1 tsp lemon juice
1/2 tsp sesame oil
1 tbsp low sodium soy sauce
1 kg snapper -- (2 lb)
2 spring onions
cut into 2.5 cm (1 in) pieces
Directions:
Ask your fishmonger to
gut and scale the fresh fish you select. Fish
belonging to the snapper family is always delicious
prepared this way.
In a small bowl thoroughly mix honey, peanut oil,
chili,
ginger, lemon juice, sesame oil and soy sauce.
Rinse the inside of the fish and pat it dry using a
clean towel. Make five or six shallow crosscuts
about 1 cm (1/3 in) deep on both sides of the fish.
This helps it to cook evenly.
Preheat oven to
400°F-200°F
Brush fish all over with marinade. Place fish in a
greased oven dish and cook in preheated oven for
about 20 minutes. Cover fish tail with a small piece
of foil during the cooking if it starts browning too
much.
Carefully transfer fish with any pan juices to a
serving dish and sprinkle with spring onion.
Per Serving
(excluding unknown items):
347 Calories; 9g Fat (22.7% calories from fat); 55g
Protein; 10g Carbohydrate; 3g Dietary Fiber; 103mg
Cholesterol; 644mg Sodium. Exchanges: 1/2
Grain (Starch); 7 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 1 Fat; 0 Other Carbohydrates.
More delicious Chinese recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking".
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