Have been given 2 whole snapper and thought I'd have a go at maybe roasting whole, but no idea where to start. Have had crispy skin whole fish at a restaurant years ago and it was delicious. Ideas appreciated thank you.
carlosjackal,
Sep 20, 4:19am
Barbecued whole snapper with lime and chilli
Ingredients: 1.5kg whole snapper 1 stick lemongrass, trimmed, halved, cut into 5cm lengths 4 garlic cloves, bruised 6 kaffir lime leaves, torn Fresh coriander sprigs, sliced green onion, steamed jasmine rice and lime wedges, to serve.
Dressing 1/2 cup sweet chilli sauce 1/2 cup lime juice 1 tsp caster sugar 1/3 cup light soy sauce 2cm piece fresh ginger, peeled, finely grated 1 1/2 tbsp fish sauce 2 tbsp peanut oil 2 tbsp chopped fresh coriander
Method: Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
Barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway, or until cooked through.
Meanwhile, make dressing: Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug.
Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice.
gerry64,
Sep 20, 6:27am
Its lovely with a tamarind sauce
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