Sake Steamed Snapper with Ginger Ponzu
1 Plate Sized Snapper, (scaled, gutted, head removed)
100Ml Lemon Myrtle & Yuzu Ponzu
Teaspoon grated ginger
Pre-heat oven to 170C. Score snapper once from head to tail and three times across the body on the serving side.
Place the fish into a medium sized baking tray, pour over the water and sake then wrap in foil. Bake for approximately 15 minutes. Once removed from oven, let the fish rest for 5 minutes.
In a small ramekin, mix the Ponzu and grated ginger together. When ready to serve, place the fish on a plate, pour over the Ginger Ponzu, drizzle with olive oil and sprinkle with some aonori flakes.
Serving suggestion: steamed koshihikari rice and wasabi.