Whole fish with ginger and green onions
2x800g whole snapper, cleaned
¼ tsp ground white pepper
8cm piece fresh ginger, peeled, cut into long thin strips
3 green onions, trimmed, thinly sliced
2 tbsp light soy sauce
2 tbsp vegetable broth
½ tsp caster sugar
1 tsp sesame oil
1 long fresh red chilli, seeds removed, thinly sliced on the diagonal
2 tbsp peanut oil
1 cup loosely packed fresh coriander leaves
Preheat oven to 200°C.
Pat fish dry with paper towel then make three deep cuts through the flesh on each side.
Take four large sheets of baking paper and rinse under cold water to make the paper pliable.
Place two sheets in a cross pattern on each of two oven trays; place a fish in the centre of each.
Sprinkle both sides of the fish with pepper; top with half the ginger and the white part of the green onion.
Bring the sides of the paper together and seal by folding over, then wrap over the remaining sides, tucking the short sides under to form a sealed parcel.
Bake fish for 20 mins. (To test if the fish is cooked, check in one of the cuts; the flesh should be white. Insert a fork into the thickest part; the flesh should come away from the bone easily.)
Meanwhile, prepare the soy dressing: Stir soy sauce, vegetable broth, sugar and sesame oil in a small bowl until sugar dissolves.
Transfer fish to a platter; top with chilli, drizzle with soy dressing.
Heat peanut oil in a small saucepan, add remaining ginger, cook; stirring for 2 mins or until golden.
Spoon oil and ginger over fish.
Top with coriander.