Japanese Snapper (tai) Recipe
Make Japanese Snapper (tai) Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish
Marinade
Garnish
Method
Preparation
- 1
Prepare the Snapper
Clean and scale the Japanese Snapper thoroughly, removing any entrails. Rinse under cold water and pat dry with paper towels. Make shallow diagonal cuts on both sides of the fish to allow for better marinade absorption.
- 2
Season the Fish
Rub the entire surface of the fish with salt and black pepper, ensuring even coverage.
Marinade
- 3
- 4
Marinate the Fish
Place the seasoned snapper in a shallow dish and pour the marinade over it. Make sure the marinade seeps into the cuts made earlier. Cover with plastic wrap and refrigerate for at least 30 minutes.
Cooking
- 5
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 6
Bake the Snapper
Remove the fish from the marinade and place it on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until the flesh is opaque and flakes easily with a fork.
Garnishing
- 7
Prepare Garnish
While the fish is baking, slice the green onions thinly and set aside.
- 8
Serve
Once the snapper is done, remove it from the oven and let it rest for a few minutes. Transfer to a serving platter and garnish with sliced green onions and a sprinkle of sesame seeds.