Name: Crisp-skinned thai chilli snapper
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1.2 kilogram whole snapper; 4 clove garlic, crushed; 1/4 cup chopped fresh lemongrass; 1/4 cup chopped fresh coriander; 2 small fresh red chillies, seeded, chopped finely; 2 tablespoon mild sweet chilli sauce; 1 tablespoon grated fresh ginger; 1 tablespoon thai red curry paste; 2 tablespoon lime juice; 2 tablespoon mild sweet chilli sauce, extra

Crisp-skinned thai chilli snapper

Whole fish always make for a sensational centrepiece when you're entertaining. If snapper is unavailable, use any of your favourite whole, firm-fleshed fish for this recipe.

Serves 4

Cook

45M

Marinate

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Ingredients

1.2 kilogram whole snapper

4 clove garlic, crushed

1/4 cup chopped fresh lemongrass

1/4 cup chopped fresh coriander

2 small fresh red chillies, seeded, chopped finely

2 tablespoon mild sweet chilli sauce

1 tablespoon grated fresh ginger

1 tablespoon thai red curry paste

2 tablespoon lime juice

2 tablespoon mild sweet chilli sauce, extra

Method

1.Make four deep slits diagonally across both sides of fish. Place fish in a shallow non-metallic ovenproof dish.

2.Combine remaining ingredients, except extra chilli sauce, in a bowl. Pour over fish, cover, then refrigerate for up to 3 hours.

3.Preheat oven to 180°C.

4.Cover dish with a lid or foil, bake in a moderate oven, 35 minutes, or until fish is almost tender.

5.Brush fish with the extra chilli sauce, then grill, 10 minutes, or until skin is browned and crisp.

6.Serve with steamed rice and lime wedges, if desired.

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Ingredients

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