Friday, September 17, 2010

Thai Style Whole Snapper

It only takes about 10 mins to prepare this recipe and 30 mins at the most to cook and the fish is so yummy and delicious that it has become a bit of a regular meal in our kitchen. And it's always a hit when we have people over for dinner because for some reason there is a something a bit fancy about cooking a whole fish (not sure why as it is easy peasy).

  • 600 gram whole snapper (cleaned and scaled)
  • 2 garlic cloves crushed
  • 1 tablespoon fish sauce
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons of sweet chilli sauce
  • A small handful of chopped fresh coriander
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons white wine
  • 2 spring onions, cut into really thin strips 
Preheat the oven to 190 degrees C (375 F). Pop the garlic, fish sauce, lemon juice, ginger, chilli sauce, coriander, rice wine vinegar and wine in a jug and mix well.
Then place the snapper onto a large piece of foil on a baking tray and pour the marinade over the fish and then put the the spring onion on top.
Wrap the foil around the fish (so it looks like a nice little parcel) and pop it in the oven to bake for 20-30 mins (you'll know it's ready when the flesh flakes away easily when you test it with a fork).
 You can serve it with rice, or on this occasion we stir fried some bok choy in a bit of oil, lemon juice and a splash of soy and sesame oil to finish.  Told you it was easy!!
And the second best thing to the delicious snapper on this particular evening was that David drew the short straw and ended up washing up the dishes.