This is what you’ll need to prep the fish:
- 1 large golden snapper
- 6 cloves of garlic, thinly sliced
- 12 thin slices of fresh ginger root
- 1/4 cup of finely chopped green onions
- olive oil
- sea salt
- freshly cracked black pepper
For the sauce simply add the following ingredients into a small saucepan and bring to a boil. Set aside and pour the warm sauce over the fish when ready to serve:
- 1 teaspoon rice wine
- 2 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 1 tablespoon white sugar
- 1/4 teaspoon freshly cracked black pepper
- 2 teaspoons sesame oil
Set up your grill for indirect heat and stabilise the internal temperature at 400F (205C). Get your fish ready by rinsing it under cold water. Pat dry with kitchen roll, score one side of the fish and then coat with olive oil (both sides.) Add your garlic and ginger along with the green onions inside and outside the fish and place it on a rack. Open the grill, place the rack on the grid and close the dome for about 45 minutes or until the internal temperature of the snapper reaches 135F (57C.) This was a pretty thick piece of fish so it took a while longer than usual.
Carefully remove the fish once it’s hit it’s internal temperature and place it into a serving dish. Pour the warm Hong Kong style sauce all over the fish and serve immediately. This recipe is normally done with steamed fish but grilling it gives the snapper a hint of smoke that goes incredibly well with this sauce. Huge success!
We served up the fish with a simple couscous, pomegranate salad – absolutely stunning Saturday night dish!
Overall Heather Rating: 8/10 (the ginger was too thick!)