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

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 3818kj
  • Fat Total 51g
  • Saturated Fat 11g
  • Protein 772g
  • Carbohydrate 15g
  • Sugar 1g
  • Sodium 8918mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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