Recipe #2 – Pandan Wrapped Snapper Baked in the Wood Oven
Pandan Wrapped Snapper Baked in the Wood Oven
- 8 portions of snapper 120g
- 8 pandan leaves
- 4 shallots
- 1 clove garlic
- 1 small knob ginger
- 30g palm sugar (light or dark)
- 1 tblspn peanut oil
- 2 tblspn rice wine vinegar
- pinch white pepper
- 1 bay leaf
- 2 tblspn shao hsing (Chinese cooking wine)
- fish sauce to taste
Slice the shallots, garlic and ginger finely. Heat the peanut oil in a small saucepan on high. Add the shallot, garlic and ginger and fry till it starts to caramelise. Add the bay leaf and palm sugar and stir to melt. Add the vinegar, white pepper and shao hsing. Bring to a boil and reduce the liquid in the saucepan by half. Adjust the seasoning with fish sauce then set aside to cool.
Place a spoon full of the shallot mixture on top of each piece of snapper. Carefully wrap the snapper in the pandan leaf so that the end is tucked under the fish. Place onto a baking tray lined with baking paper. Place in the wood oven when you are ready to serve it will take approximately 10-15 minutes (depending on the thickness of the fish). Serve on platters (or alternatively have a larger portion of fish per person and serve plated).