Thai-riffic snapper

The microwave oven is excellent or fish cookery. It’s simple — just place fillets on a plate, drizzle with a little wine or orange juice and a few chopped fresh herbs and freshly ground black pepper. Cover and microwave on high for three to four minutes per 500 grams for sensationally fresh flavours. Other white fish could be used in place of the snapper.

Snapper

750 g	Snapper fillets, skinned, boned and thick (Main)
4	Mushrooms, thinly sliced
1	Bacon rasher, thinly sliced
2	Long red chillies, sliced
1	Spring onion, sliced
¼ cup	Coriander

Sauce

1 Tbsp	Cornflour
2 Tbsp	Soy sauce
2 Tbsp	Grated ginger
2 cloves	Crushed garlic

Directions

1. Place the snapper in a large, shallow microwave-proof dish. Make 4-5 slits in each fillet.
2. Insert the mushrooms, bacon and chillies into the slits. Top with the spring onion and coriander.
3. Combine the cornflour, soy sauce, ginger and garlic. Sprinkle over the fish. Cover with plastic film. Microwave on high (100%) power for about 7 minutes, until cooked.
4. Alternatively, cover with foil and bake in a 180C oven for about 20 minutes. Garnish with extra coriander, if preferred.