Crisp-Skinned Thai Chilli Snapper
Baking a whole fish can be a tricky thing to get right. This is a fantastic Thai flavoured recipe ( Click here for more Asian inspired recipes) to cook a whole snapper, with a chilli taste to it. The crisp-skinned Thai chilli snapper is always great with any salads you might want to throw together.
Crisp-skinned Thai chilli snapper recipe
Ingredients
1.2 Kgs whole snapper
4 cloves garlic, crushed
1/4 cup chopped fresh lemongrass
1/4 cup chopped fresh coriander
2 fresh red Thai chillies, seeded, chopped finely
2 tablespoons mild sweet chilli sauce
1 tablespoon grated fresh ginger
1 tablespoon Thai red curry paste
2 tablespoon lime juice
2 tablespoons mild sweet chilli sauce, extra.
Methods
1. Make four deep silts diagonally across both sides of fish, place fish in a shallow non-metallic ovenproof dish.
2. Combine remaining ingredients, except extra chilli sauce, in a medium bowl. Pour over fish, cover, refrigerate up to 3 hours.
3. Preheat oven to moderate. Cover the dish with a lid or foil, then bake in moderate oven about 35 minutes or until fish is almost cooked through.
4. Brush fish with extra chilli sauce. You can brown and crisp the skin by grilling for about 10 minutes. Serve with lime wedges, if designed.
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