4 snapper fillets, ? onion, 4 cloves garlic, white sesame seeds, optional Seasoning: 2 tablespoons Lee Kum Kee Spare Ribs Sauce (30ml) 2 tablespoons Lee Kum Kee BBQ Sauce (30ml) 1 tablespoon light soy sauce (15ml) Salt ? teaspoon (1g) Black Pepper 1/4 teaspoon (1g)

How to prepare

1) Thaw the snapper at room temperature, rinse with water and set aside. Drain and set aside. Cut the onion into julienne strips and store in a plastic container. Press the garlic into a paste and set aside.

2) Stir together ribs sauce, barbecue sauce, soy sauce, salt, black pepper, and garlic paste in a large bowl. Add snapper fillets, dip both sides in sauce, and place on top of the shredded onion in the mason jar, then fold in one piece, cover, and store in the refrigerator for up to 2 hours, or longer.

3) Line a baking sheet with tinfoil, place the snapper on the rack, and the rest of the onions, pour into the tinfoil-lined baking sheet. Preheat the oven.

4) Place the baking sheet in the bottom layer of the oven, put the snapper on the baking net in the middle layer of the oven, 200 degrees Celsius temperature, bake for 12 minutes can be recommended to sprinkle with cooked white sesame seeds before serving, taste better.