Baked Snapper with Cucumber Salad

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Baked Snapper with Cucumber Salad
Per Serve
Calories:   325
Fat:   3.9
Protein:   36.0
Carbohydrates:   34.6
Fibre   1.7
Serves :   1
Total Preparation Time:   20 minutes.
Region :   Australian
Gluten Free:   Yes
Vegetarian:   No
Dairy Free:   Yes
White Meat Only:   Yes
No Seafood:   No
Instructions :
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 over 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. When the fish is almost ready, 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.

  Quantity Ingredients
  150 g snapper
  0.5 tsp garlic, minced
  10 mls tamari (wheat-free soy sauce)
  0.5 red onions, small (approx 60g each)
  30 g cucumber (approx 1 inch)
  80 g rice, brown basmati, 2-minute microwave
  0.5 tsp bottled ginger, crushed
  0.25 fresh red chillies (approx 45g each)


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