Impress your guests with this stylish baked snapper in crunchy Asian-style dressing.
- 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.
- 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.
- Bake for 50 minutes or until fish flakes easily with a fork.
- 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.
- Carefully transfer fish to a serving plate. Drizzle with dressing. Top with extra coriander, green onion and fried shallots. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set