This is a rather oriental style dish from Bill Granger's new book 'Bill's Basic'. The Chinese will steam the fish but this was baked which means the texture of the fish is firmer whereas it can get a little mushy if you over steam fish.
Mum marinated the snapper in sunflower oil, soy sauce, grated fresh ginger, chopped garlic, sugar, turmeric and sea salt. Bake for 30 minutes and sprinkle with coriander.
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