This fish has some Thai/Asian inspired flavours but is typically Modern Australia. It is so versatile that you can vary your ingredients depending on what you have in the fridge and pantry.
Piece of ginger, approx 1 cm, peeled & cut into thin slices
1 large clove of thinly sliced garlic
1/4 Spanish/red onion thinly sliced
Citrus Siam Salt - see http://www.tridosha.com.au/products/products.html
(optional -- otherwise, use a mix of salt, pepper and lime juice, and lemongrass if you have it handy)
Lay the fish on a flat board and cut 3 or 4 deep slits on both sides from the widest part to the narrowest part of the fish - see image.
Rub with a little peanut oil.
Fill each slit with a slice of lime, a few pieces of garlic, ginger and red onion. If you have lemon grass or kaffir lime leaves, add a few of these too.
Sprinkle with salt and pepper (Citrus Siam if you have it).
Stand the fish in a large baking dish. The fish is easily supported by placing one small ramekin inside the body of the fish. If you don't have a ramekin, you can stuff your fish with tin foil.
Bake in moderate to hot oven (approx 180-200 degrees Celsius - ovens vary) for about 20 minutes. Fish will be ready as slits start to open and meat is white and flaky. Do not overcook as fish can dry out.
Transfer fish to a warm platter and drizzle with Sauce and scatter with fresh Coriander before serving with stir fried vegetables or an Asian Style Salad.
1/2 teaspoon Sesame Oil
2 tablespoons Sweet Chilli Sauce
1/2 lime juiced
Splash of Asian Dipping Sauce - contains water, sugar, fish sauce, vinegar, shredded carrot, chilli, garlic, salt
Ingredients - Fish
Fresh Snapper, approx 1 - 1.5kgsSeasonings/Marinade
1/2 lime cut into thin slicesPiece of ginger, approx 1 cm, peeled & cut into thin slices
1 large clove of thinly sliced garlic
1/4 Spanish/red onion thinly sliced
Citrus Siam Salt - see http://www.tridosha.com.au/products/products.html
(optional -- otherwise, use a mix of salt, pepper and lime juice, and lemongrass if you have it handy)
Method
Make sure the fish is well scaled and washed. Dry with paper towel and remove any remaining scales. Trim fins if you have a good pair of kitchen shears. This is optional.Lay the fish on a flat board and cut 3 or 4 deep slits on both sides from the widest part to the narrowest part of the fish - see image.
Rub with a little peanut oil.
Fill each slit with a slice of lime, a few pieces of garlic, ginger and red onion. If you have lemon grass or kaffir lime leaves, add a few of these too.
Sprinkle with salt and pepper (Citrus Siam if you have it).
Stand the fish in a large baking dish. The fish is easily supported by placing one small ramekin inside the body of the fish. If you don't have a ramekin, you can stuff your fish with tin foil.
Bake in moderate to hot oven (approx 180-200 degrees Celsius - ovens vary) for about 20 minutes. Fish will be ready as slits start to open and meat is white and flaky. Do not overcook as fish can dry out.
Transfer fish to a warm platter and drizzle with Sauce and scatter with fresh Coriander before serving with stir fried vegetables or an Asian Style Salad.
Cheats Sauce - Ingredients
1 tablespoon Peanut Oil1/2 teaspoon Sesame Oil
2 tablespoons Sweet Chilli Sauce
1/2 lime juiced
Splash of Asian Dipping Sauce - contains water, sugar, fish sauce, vinegar, shredded carrot, chilli, garlic, salt
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