Baked Snapper with Cucumber Salad

On the table in: 20 minutes
Serves: 2

300 grams snapper
1 tsp garlic, minced
20 mls tamari (wheat-free soy sauce)
1 red small red onion
1 small cucumber
160 grams rice, brown basmati
1 tsp bottled ginger, crushed
1 small fresh red chilli


1. Pre-heat the oven to 200c.

2. Mix the tamari sauce with the same amount of water; add the garlic and ginger together and combine.

3. Place the snapper in a baking dish and pour over the sauce mixture; cook in the oven for approximately 10-15 minutes or until cooked through.

4. Meanwhile, thinly slice the onion and cucumber, toss together and set aside. Also slice the red chilli and set aside.

5. Prepare the rice according to the packet instructions; transfer to a serving plate.

6. Top the rice with the cooked snapper and cucumber salad and drizzle the juices from the baking dish over the salad. Garnish with the sliced red chilli.


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