11-09-2004, 03:21 PM
Ingredients: [ul] 1 Whole snapper (1«-2kg) - (3-4 lb) 1 1/2 c Cooked rice 1 Stick celery 1 Onion 1/2 c Chopped green pepper Salt, pepper 90 g (3 oz) butter 3 tb Lemon juice 1 tb Grated green ginger 1 ts Soy sauce 6 Shallots or spring onions Salt, pepper (extra) 1 lg Tomato 1 lg Onion (extra) 2 tb Finely-chopped parsley[/ul]Wash and scale fish. Combine in bowl rice, diced celery, peeled and finely-chopped onion, green pepper, salt and pepper, mix well. Stuff fish firmly with rice mixture; place in well-greased baking dish.
Melt butter in pan, remove from heat; add lemon juice, ginger, soy sauce, chopped shallots, salt and pepper. Pour over fish. Bake uncovered, in moderately slow oven 40-50 mins, or until fish is cooked, basting frequently with pan juices while cooking.
Peel extra onion, cut into slices, slice tomato. Half-way through cooking time, arrange tomato and onion slices alternately over fish. Place fish on serving plate when cooked, pour pan juices over. Sprinkle with parsley.
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Melt butter in pan, remove from heat; add lemon juice, ginger, soy sauce, chopped shallots, salt and pepper. Pour over fish. Bake uncovered, in moderately slow oven 40-50 mins, or until fish is cooked, basting frequently with pan juices while cooking.
Peel extra onion, cut into slices, slice tomato. Half-way through cooking time, arrange tomato and onion slices alternately over fish. Place fish on serving plate when cooked, pour pan juices over. Sprinkle with parsley.
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