- To bake the fish:
- 1 kg red snapper fish cleaned
- 1 medium Carrot or 125 g cut into slices
- 1 stick Celery small size cut into slices
- 375 ml of Water or 1.5 cup
- For the sauce:
- 1 tablespoon fresh ginger cut into thin strips
- 1 teaspoon Garlic crushed
- 1 small green chili pepper chopped
- 2 tablespoons Light soy sauce
- 3 tablespoons Thai sweet chili sauce
- 3 cups Water or 750 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1.5 tablespoons corn flour
- 1 teaspoon Sugar
- 0.58 g ground black pepper
- 1 medium Carrot or 150 g cut into thin strips
- 1 cup Snow peas or 80 g cut lengthwise
- 1 small Red bell pepper or 100 g cut into strips
- 0.5 cup fresh baby corn or 50 g cut into halves lengthwise
Asian Baked Fish with Vegetables
INGREDIENTS
Asian Baked Fish with Vegetables with
Asian Baked Fish with Vegetables with 
- To bake the fish:
- 1 kg red snapper fish cleaned
- 1 medium Carrot or 125 g cut into slices
- 1 stick Celery small size cut into slices
- 375 ml of Water or 1.5 cup
- For the sauce:
- 1 tablespoon fresh ginger cut into thin strips
- 1 teaspoon Garlic crushed
- 1 small green chili pepper chopped
- 2 tablespoons Light soy sauce
- 3 tablespoons Thai sweet chili sauce
- 3 cups Water or 750 ml
- 2 cubes MAGGI Less Salt Chicken Stock
- 1.5 tablespoons corn flour
- 1 teaspoon Sugar
- 0.58 g ground black pepper
- 1 medium Carrot or 150 g cut into thin strips
- 1 cup Snow peas or 80 g cut lengthwise
- 1 small Red bell pepper or 100 g cut into strips
- 0.5 cup fresh baby corn or 50 g cut into halves lengthwise
NUTRITIONAL INFORMATION
Asian Baked Fish with Vegetables with
Asian Baked Fish with Vegetables with
- Energy 219 (Kcal)
- Protein 33 (g)
- Carbohydrate 13 (g)
- Total Fat 3 (g)
HOW TO PREPARE
Asian Baked Fish with Vegetables with
Asian Baked Fish with Vegetables with
1
Place whole fish in a baking tray with the slices of the onion and celery (season with salt and pepper) then add the water and cover with aluminum foil and bake in a 250°C preheated oven for 1 hour or until skewers inserted in the thick part of the fish meat and no water comes out. Remove and set aside.
2
Meanwhile, combine all the sauce ingredients in a medium saucepan except the carrot, snow peas, red pepper and baby corn and stir constantly to boil. Simmer for 5 minutes then add the remaining vegetables and simmer for 3 minutes.
3
Remove the skin of the cooked fish and place it over a large platter and pour the sauce over.
4
Serve with steamed white rice.
REVIEWS
Asian Baked Fish with Vegetables with
