Philippines Fish with Ginger and Black Pepper

Ingredients:

2 Whole firm white fish such as snapper, cleaned and scaled

4 cm Fresh ginger, sliced

3 tablespoons Cooking oil

4 tablespoons Finely chopped fresh ginger, extra

1 teaspoon Freshly ground black pepper

1/2 teaspoon Salt

1 cup Water

1/2 Red onion, finely sliced

1 tablespoon Fresh coriander leaves

1 tablespoon Finely sliced spring onion

Cooking Instructions:

Preheat the oven to moderate 180oC. Wash the fish inside and out and pat dry. Divide the ginger slices into 2 portions and place them inside the fish. Heat the oil in a wok. Add the chopped ginger and cook over low heat for 1 or 2 minutes, or until soft and fragrant. Stir in the black pepper. Place the fish in a baking dish, scatter over the salt and pour in the water. Place the onion slices over the fish, cover the pan and bake for approximately 30 minutes or until the fish is cooked. The fish is fully cooked when the flesh flakes apart easily. Carefully lift the fish out and place it on a serving platter. Scatter over the coriander and spring onion. Pour some of the cooking liquid around the fish and serve with steamed rice.

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