Whole red snapper baked in a punchy Thai style sauce.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Servings: 3-4
INGREDIENTS
- 1 whole large red snapper, descaled and gutted
- Spring onion stalks (dark green part) - for garnish
For the sauce
- 1 tbsp olive oil
- Juice of 3 limes
- Zest of 1 lime
- 3 tbsp fish sauce
- 1/2 tsp soy sauce
- 1 lemon grass stalk, finely sliced
- 2 garlic cloves, crushed
- 1 thumb size piece of fresh ginger, grated
- 2-3 Thai green chilli, roughly chopped
- 1 tsp brown sugar
- Handful of Thai basil
METHOD
Pre heat oven to 180 degrees fan
Combine all your ingredients for the sauce in a mixing bowl or jug and allow to sit for a few minutes while you prepare your garnish
Cut the stalks of your spring onion in half and make sure you rinse the inside of the stalks thoroughly. Once rinsed, slice them very thinly - you can pile the stalks neatly on top of each other to make it a quicker job but if you find this tricky then do it one at a time
Prepare a small to medium bowl of cold water and add in handful of ice. Add your finely sliced spring onions into the cold water and allow it to sit. This removes some sharpness but also creates those beautiful curls.
Place your fish into a baking dish lined with non-stick baking parchment. Scoop over the earlier mixed sauce, making sure to stuff some of the chunks of the marinade inside the fish. Cover the baking dish with a lid, another baking tray or foil
Transfer to pre-heated oven and allow it to bake for 15-20 minutes. Do not over cook the fish. When it comes out it should be very flakey and delicate
Allow fish to rest for a few minutes before carefully transferring it to serving dish. Be sure to pour over that incredible sauce
Strain the cold water from your spring onions, then garnish the fish with the vibrant green curls. Enjoy your fish when warm.
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