500g whole Snapper (cleaned and scaled)
1 tablespoon finely chopped fresh ginger
3 garlic cloves finely sliced
2 spring onions thinly sliced diagonally 
1 tablespoon sesame oil
1-2 tablespoons soy sauce


1. Fill a large wok 3/4 full with water and bring to the boil
2. Gently lower fish into boiling water and turn off the heat
3. Stand fish for 15 minutes or until fish is cooked through and flakes with a fork
4. Using a slotted spoon remove fish from water, transfer to a large serving plate
5. Sprinkle ginger, garlic and half spring onion over the top and set aside
6. Place sesame oil into a small saucepan or pan and heat until very hot
7. Carefully pour hot oil over fish and drizzle with soy sauce
8. Sprinkle the top with remaining spring onion and serve immediately




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