Ingredients
- 4 Tablespoons ee Kum Kee Mushroom Soy Sauce
- 4 Tablespoons of Cobram Estate extra virgin olive oil.
- 3 Fresh Chilli finely chopped
- 1 bunch of coriander chopped
- 1 bunch of parsley chopped
Method
- Wash the snapper and make 5 diagonal cuts on the snapper on the top only.
- Place wax paper on a baking tray .Mix herbs , chilli , soy sauce and olive oil and pour over snapper. Wrap up the fish like a little parcel.
- Cook in oven for 40 minutes.
- Let the snapper rest 10 minutes before serving. Serve with rice and steamed brocolli.
Product used in recipe
- Lee Kum Kee - Mushroom Dark Soy Sauce