Grilled snapper with tamarind sauce

Cooking Fish Grilled snapper with tamarind sauce

Tamarind sauce makes this beautiful snapper even more sensational.

Lables: High protein Low carb Low fat Low kilojoule Low sodium Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Wash the fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 5cm long and 1cm deep, in the thickest part of the fish on both sides. Season with salt.
  2. Preheat a barbecue or chargrill on high. Brush fish with oil. Cook on grill for 8 minutes each side or until fish flake easily when tested with a fork in the thickest parts.
  3. Meanwhile, combine tamarind and boiling water in a heatproof bowl. Set aside for 10 minutes to soak. Strain through a fine sieve into a jug. Discard seeds and pulp. Add sugar and fish sauce, and stir to combine.
  4. Place fish on serving platters. Drizzle with tamarind sauce and sprinkle with chilli. Serve immediately.

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2 whole snapper, scaled, gutted
Pinch of sea salt flakes
2 tbsp vegetable oil
150g tamarind pulp
125ml boiling water
55g finely chopped palm sugar
2 tsp fish sauce
1 fresh long red chilli, thinly sliced diagonally

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Fish
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