Snapper With Crisp Ginger & Garlic

Snapper With Crisp Ginger & Garlic

Recipe

Terms and Conditions

Catalogue Terms and Conditions

PRICES CORRECT AS AT 09/01/19 AND AVAILABLE TO 19/02/19 OR UNTIL STOCKS LAST. RETAIL LIMITS MAY APPLY. SAVINGS BASED ON LOWEST REGULAR SHELF PRICE NATIONALLY. SOME PRODUCTS MAY NOT BE AVAILABLE IN ALL STORES OR ONLINE. ALL WINE PRODUCTS ARE 750ML AND SPIRIT PRODUCTS ARE 700ML UNLESS OTHERWISE SPECIFIED. LIQUOR AND TOBACCO NOT SOLD TO UNDER-18S. ONLINE AND DIRECT SALES UNDER LICENCE NO. 353368. IF NO DOZEN OR HALF DOZEN PRICE IS SPECIFIED, NO FURTHER DISCOUNT IS AVAILABLE ON THE PRODUCT MULTIPLES SHOWN. ^YOU MUST BE A VINTAGE CELLARS WINE CLUB MEMBER AND PRESENT YOUR MEMBERSHIP CARD AT TIME OF PURCHASE TO QUALIFY FOR POINTS, BONUS $25 VOUCHER OR ANY OTHER ‘MEMBER BONUS’ OFFERS. BONUS $25 VOUCHERS ARE MAILED REGULARLY THROUGHOUT THE YEAR SUMMARISING YOUR POINTS FOR THE TRANSACTION PERIOD. FOR FULL WINE CLUB TERMS AND CONDITIONS VISIT VINTAGECELLARS.COM.AU OR CALL 1300 366 084. BONUS ONLY AVAILABLE ON PICTURED PRODUCTS. BONUS VALUE BASED ON LOWEST SINGLE BOTTLE PRICE. BONUS STOCK IS LIMITED AND AVAILABLE WHILE STOCKS LAST. LIMITS MAY APPLY. PRICES MAY VARY BETWEEN STORES AND SOME PRODUCTS AND OFFERS MAY NOT BE AVAILABLE IN ALL STORES

Starts 09 Jan - Ends 19 Feb
Serves: 4-6 Preparation time: 20 minutes Cooking time: 30 minutes 1 small snapper (about 1.2kg); 100ml Shaoxing wine; 6 spring onions, roughly chopped; 100g ginger, thinly sliced; 5 star anise; 2 tbsp light soy sauce; barbequed broccolini and steamed jasmine rice (optional), to serve Spring onion & garlic oil: 1/4 cup vegetable oil; 2 garlic cloves, thinly sliced; 2 tbsp julienned ginger; 2 spring onions, thinly sliced; 1 tsp sesame oil
1 Preheat a barbeque tomedium-high.Make 2 or 3 diagonal incisions in each side of the snapper. Place in a baking dish. Pour over wine and set aside tomarinate for 15minutes, turning halfway.
2 Drain snapper and stuff cavity with spring onion, sliced ginger and star anise. Secure at intervals with kitchen string. 3 Place snapper on a large sheet of baking paper, fold over to enclose, pleating paper to seal. Place parcel on a large sheet of foil, fold over to enclose and seal. Barbeque with hood closed for 25-30 minutes until cooked through (if barbeque has no hood, turn parcel halfway through cooking).
4 Meanwhile, for spring onion & garlic oil, combine oil, garlic and ginger in a pan and cook over medium-high heat for 3-4 minutes just until garlic turns light golden. Remove from heat, add spring onion and sesame oil.
5 Drizzle snapper with soy sauce and spring onion & garlic oil and serve with grilled broccolini and steamed rice (if using).
  • Vintage Cellars -- Darlinghurst
    Vintage Cellars -- Darlinghu... PH:(02) 9264 1700
  • Vintage Cellars -- Rushcutters Bay
    Vintage Cellars -- Rushcutte... PH:(02) 9331 3223
  • Vintage Cellars -- Double Bay
    Vintage Cellars -- Double Bay PH:(02) 9327 1333

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