BAKED SNAP­PER WITH CRUNCHY ASIAN-STYLE DRESS­ING

Im­press your guests with this stylish baked snap­per in crunchy Asian- style dress­ing.

Bundaberg Style - - RECIPES - RECIPE BY KIM COVERDALE AND CLAIRE BROOKMAN

IN­GRE­DI­ENTS

● 2kg whole snap­per

● 3 stems co­rian­der (in­clud­ing roots), chopped

● 2 limes, thinly sliced

● Ex­tra fresh co­rian­der sprigs, shred­ded

● Green onion, to serve

● Fried shal­lots, to serve. Crunchy Asian-style dress­ing

● 1 ta­ble­spoon rice bran oil

● 2 gar­lic cloves, thinly sliced

● 1 long red chilli, thinly sliced into rounds

● 1 stick lemon­grass, finely chopped (white part only)

● 3cm piece fresh gin­ger, cut into thin match­sticks

● 1 ta­ble­spoon brown sugar

● 2 ta­ble­spoons soy sauce

● 2 ta­ble­spoons lime juice

● 1 ta­ble­spoon chopped fresh co­rian­der.

METHOD Step 1

Pre­heat oven to 200C/180C fan-forced. Place 2 x 60cm long sheets of foil, slightly over­lap­ping along 1 long side, on a bak­ing tray. Top with 1 x 50cm long sheet of bak­ing pa­per.

Step 2

Score the flesh of the fish on both sides, be­ing care­ful not to cut too deep. Place fish in cen­tre of bak­ing pa­per. Fill cav­ity with co­rian­der and lime slices. Sea­son fish well with pep­per. Fold up sides and ends of foil and pa­per to en­close fish.

Step 3

Bake for 50 min­utes or un­til fish flakes eas­ily with a fork.

Step 4

Dress­ing: Heat oil in a pan over medium-high heat. Add gar­lic, chilli, lemon­grass and gin­ger. Cook, stir­ring, un­til gar­lic starts to change colour. Set aside to cool. Place brown sugar, soy sauce, lime juice and co­rian­der in a small jug. Add gar­lic mix­ture. Stir to com­bine.

Step 5

Care­fully trans­fer fish to a serv­ing plate. Driz­zle with dress­ing. Top with ex­tra co­rian­der, green onion and fried shal­lots. Serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.