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Ingredients 19 items

  • 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 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

How to prepare

  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.

Nutritional informations

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