• low fat 2.39g 2.39%
  • low sat fat 0.69g 0.69%
  • low salt 108.40mg 0.10%
  • low sugar 0.33g 0.33%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Pre-heat oven at 180°C.
  2. Lay out a double layer of foil large enough to wrap around the fish like a parcel.
  3. Place the snapper on the foil.  Pat the fish dry using paper towel.  Make three diagonal cuts across the fish with a sharp knife.
  4. Sprinkle the garlic, ginger and onions over the fish. Rub lightly over the fish and include some of the seasoning mixture into the diagonal cuts.
  5. In a small bowl combine the soy sauce, sesame oil and a twist of black pepper.  Pour over the fish.
  6. Wrap the foil around the fish sealing all sides.
  7. Bake in oven at 180°C for 30-40min. Can also be cooked on top of a barbecue.
  8. Open the foil carefully and fold back the sides so you can see the whole fish. Sprinkle Italian parsley or chopped coriander over the top.  Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
275.25g
100.00g
Energy (kJ)
1138.22kJ
413.52kJ
Protein (g)
51.31g
18.64g
Total fat (g)
6.58g
2.39g
- Saturated fat (g)
1.89g
0.69g
- Polyunsaturated fat (g)
2.05g
0.74g
- Monounsaturated fat (g)
1.98g
0.72g
Cholesterol (mg)
152.50mg
55.40mg
Carbohydrate-available (g)
1.08g
0.39g
CarbohydrateSE (g)
1.06g
0.38g
- Sugars (g)
0.91g
0.33g
Water (g)
212.62g
77.25g
Dietary fibre (g)
0.67g
0.24g
Thiamin (mg)
0.31mg
0.11mg
Riboflavin (mg)
0.14mg
0.05mg
Niacin (mg)
13.48mg
4.90mg
Niacin equivalents (mg)
22.58mg
8.20mg
Vitamin C (mg)
8.67mg
3.15mg
Vitamin E (mg)
0.06mg
0.02mg
Total folate (ug)
24.97ug
9.07ug
Total vitamin A equivalents (ug)
31.28ug
11.36ug
Retinol (ug)
12.50ug
4.54ug
Beta carotene equivalents (ug)
118.28ug
42.97ug
Sodium (mg)
298.38mg
108.40mg
Potassium (mg)
1163.40mg
422.67mg
Magnesium (mg)
83.24mg
30.24mg
Calcium (mg)
67.50mg
24.52mg
Phosphorus (mg)
871.52mg
316.63mg
Iron (mg)
0.92mg
0.34mg
Zinc (mg)
1.79mg
0.65mg

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