Ingredients Jump to Instructions ↓

  1. To bake the fish:

  2. 1 kg red snapper fish, cleaned

  3. 125 g, cut into slices

  4. 1 stick celery, small size, cut into slices

  5. 1 1/2 cups water or 375 ml

  6. For the sauce:

  7. 1 tablespoon fresh ginger, cut into thin strips

  8. 1 teaspoon garlic, crushed

  9. 1 small green chili pepper, chopped

  10. 2 tablespoons light soy sauce

  11. 3 tablespoons thai sweet chili sauce

  12. 3 cups water or 750 ml

  13. 2 cubes MAGGI® Chicken Less Salt Bouillon

  14. 1 1/2 tablespoons corn flour

  15. 1 teaspoon sugar

  16. 1/4 teaspoon ground black pepper

  17. 1 medium carrot or 150 g, cut into thin strips

  18. 1 cup snow peas or 80 g, cut lengthwise

  19. 1 small red bell pepper or 100 g, cut into strips

  20. 1/2 cup fresh baby corn or 50 g, cut into halves lengthwise

Instructions Jump to Ingredients ↑

  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.


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