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Whole bream or small snapper can be placed on barbeque or in oven.

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  • 1 bream per person or 1 small snapper for 2 cleaned and scaled

  • .25 cup julienned ginger

  • .25 cup julienned spring onion (shallot)

  • .5 tablespoon light soy sauce

  • .5 tablespoon shaoxing wine

  • 2 teaspoons lemon juice

  • salt and pepper to taste


  • 1.

    Place fish on lightly oiled al foil

  • 2.

    Put 3 slices each side of fish

  • 3.

    Season with salt and pepper

  • 4.

    Place ginger and onion over fish

  • 5.

    Pour over sauce , wine and lemon

  • 6.

    Seal in foil

  • 7.

    Place on low to med heat on barbeque, indirect heat

  • 8.

    Or place in oven at 180Degrees C for around 10 -12 minutes depending on size

  • 9.

    Remove from heat when fish is cooked: test by using knife in thickest part of fish, fish should be opaque


you may add chilli and garlic to the ginger and onion and use lime instead of lemon. Use sherry instead of rice wine.

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