3cm piece ginger, cut into very thin strips
1/2 cup (125ml) Jacob's Creek Reserve Riesling
1/2 cup (125ml) light soy sauce
1 teaspoon caster sugar
4 plate-sized (about 500g) whole snapper
Vietnamese salad
1 carrot, peeled, cut into matchsticks
6 spring onions, cut into matchsticks
1 yellow capsicum, very thinly sliced
50g raw peanuts, chopped
1 cup coriander leaves, chopped
1 long red chilli, seeded, thinly sliced
1/3 cup (80ml) fish sauce
Juice of 1 lime


1. Preheat the oven to 180°C. Lightly oil a large baking dish
2. Combine the ginger, wine, soy sauce, sugar and 1/3 cup (80ml) of water
3. Make 2-3 slashes in flesh of each fish
4. Lay in prepared dish and drizzle with soy and wine mixture 
5. Place in the oven and bake 10-15 minutes until flesh flakes easily when tested with a fork

Make Vietnamese salad
1. combine carrot, spring onions, capsicum, peanuts, coriander and chilli in a bowl
2. Add fish sauce and lime juice and toss to combine
3. To serve, place a fish on each serving plate, top with some Vietnamese salad, and drizzle with any leftover pan juices


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