Angostura produces Soy, Worcestershire and Teriyaki sauces. These sauces are made with less Sodium than its contemporaries and are filled with their authentic flavour. Taste the flavour not the salt.
Baked Red Snapper in Angostura Soya Sauce 5ml (1 tsp) peanut oil
2 thin slices fresh ginger, finely chopped
1 clove garlic, crushed
15 ml (1tbsp) Angostura soya sauce
15ml (1 tbsp) oyster sauce
15ml (1 tbsp) Angostura® aromatic bitters
1 medium sized red snapper, cleaned and marinated in 30ml (2tbsp) soy sauce and 5ml (1 tsp) sesame oil
½ red sweet pepper, cut into thin strips
1 small carrot, cut into thin strips
½ green sweet pepper, cut into strips
1 stick celery, finely diced
Preheat oven to 375F
Heat oil in a small saucepan over medium heat. Cook ginger, garlic and onion until tender. Add soy sauce, oyster sauce and Angostura aromatic bitters. Simmer for 1 minute. Arrange fish on a lightly buttered oven-proof dish. Brush with sauce, retaining some for basting during cooking.
Bake for 40 - 45 minutes or until fish flakes easily with a fork. Parboil vegetables and use to garnish fish prior to serving.
