Asian Baked Snapper with Mushrooms
An easy and tasty way to get your protein and omega 3 fatty acids is with this baked red snapper and mushroom dish. Slices of lemons, limes, shiitake mushrooms and chilli add a zingy flavour to the dish.
Healthy baked red snapper with mushroom and chili – packed full of fish oil and omega 3 fatty acids, vitamins and minerals
40 minutes
Ingredients
- 100 g Dried Shiitake Mushrooms
- Whole Snapper 2 (about 500 g each)
- 1 Tbsp Garlic, chopped
- Salt, Sugar and Pepper （ to taste )
- 5 Lemon, wedged
- 5 Lime, sliced
- 3 Tbsp Red Chilli, chopped
- Coriander for garnish
- Spring Onions, chopped for garnish
Method
STEP 1
Soak dried shiitake mushrooms in a bowl of water to rehydrate them. Once they are sufficiently soft, trim the stalks of the shiitake mushrooms and cut them into thin slices.
STEP 2
To preheat the microwave oven for grilling, press DOUBLE GRILL/GRILL once to select Double Grill. Turn the dial to set the cooking time at 10 minutes. Cut slits into the sides of the fish with a sharp knife and season it with salt, pepper and sugar, rubbing the seasoning into the slits. This helps to better season the fish and lets it cook more evenly.
STEP 3
Place fish on the tray together with the lemons, limes, shiitake mushrooms and chilli.
STEP 4
Place the fish in in the preheated microwave oven and reset the cooking time to 20 minutes. Test the fish by inserting a skewer. It should be able to slip in and out easily. Garnish with coriander and spring onions.
Tips: You can use any firm white fish instead of snapper for this dish. A whole fish is recommended over fillets because the latter is easy to overcook.
