Baked snapper with crunchy Asian-style dressing

Cooking Fish Baked snapper with crunchy Asian-style dressing

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

Lables: High protein Low carb Low fat Low kilojoule Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  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.
  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.
  3. Bake for 50 minutes or until fish flakes easily with a fork.
  4. Meanwhile, make Crunchy Asian-style dressing: Heat oil in a frying pan over medium-high heat. Add garlic, chilli, lemongrass and ginger. Cook, stirring, for 5 minutes or until garlic just starts to change colour and mixture is fragrant. Set aside for 10 minutes to cool. Place brown sugar, soy sauce, lime juice and coriander in a small jug. Whisk well to combine. Add garlic mixture. Stir to combine.
  5. Carefully transfer fish to a serving plate. Drizzle with dressing. Top with extra coriander, green onion and fried shallots. Serve.

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2kg whole snapper
3 stems coriander , washed, roughly chopped
2 limes, thinly sliced
Extra fresh coriander sprigs, shredded
Green onion and fried shallots, to serve
1 tbsp rice bran oil
2 garlic cloves, thinly sliced
1 long red chilli, thinly sliced into rounds
1 stick lemongrass, finely chopped
3cm piece fresh ginger, cut into thin matchsticks
1 tbsp brown sugar
2 tbsp soy sauce
2 tbsp lime juice
1 tbsp chopped fresh coriander

Adv

Autors
Preparation time
20
Cooking time
50
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Fish
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