Monday, 12 August 2013

[Recipe] Lime And Chilli Roasted Snapper

Although I do enjoy both baking and cooking as a hobby as well as a way to express my love for my family through food. But there are also days where I am on my down-side with no inspirations or mood to do anything. Moreover I just don't feel like spending more than an hour to prepare a meal with 2 dishes and a soup with lot of washing to be done, so the easier way is to settle for a quick one dish meal.


LIME AND CHILLI ROASTED SNAPPER


Last two weeks due to long weekend holidays (Hari Raya and Singapore National Day) plus I was busying with some bakes (durian hokkaido chiffon and durian butter cakes),  I decided to make good use of the oven since it had already being warm up after the bakes. So instead of using the usual steaming  method to prepare the fish, what I did was,  place the prepared fish into the oven and baked till it was cooked. Surprisingly the baked fish taste so juicy and yummy just like using steaming method too. 

(Serves: 2   | Preparation: 10 minutes  | Cooking: 20 minutes)

Ingredients:
  • *1 Whole Snapper (800g - 1kg), clean
  • 5g Fresh Ginger, sliced thinly
  • 2 Cloves Garlic, sliced thinly
  • 4 - 6 fresh Kaffir Lime Leaves, shredded
  • 2 Stalks Lemongrass, lightly pound and cut into sections
  • 8 Cherry Tomato, halves
  • *1 Long Red Chilli, sliced thinly
  • 1/2 Cup loosely packed Coriander Leaves
  • Some Peanut / Cooking Oil

  • Lime And Chilli Dressing
  • 2 Tablespoons Thai Sweet Chilli Sauce
  • 1.5 Tablespoons Thai Fish Sauce
  • 2 Tablespoons Lime Juice
  • 1 Teaspoon Peanut Oil
Note:-
* Instead use 2 x 500g Plate Size Snapper
* For spicy version use 2 bird eye chillies instead

Method:-
1. Preheat oven to 220°C (Degrees Celsius) and layer baking tray with foil and baking paper.

2. Rinse the fish thoroughly and pat dry with kitchen paper towel. Stuff a mixture of ginger, garlic, lime leave, lemongrass and chilli in the fish cavity.

3. Rub fish all over with oil and place it in oiled and lined baking tray, scatter reminding ginger, chilli, lemongrass, garlic, lime leaves and cherry tomato over it.

4. Roast, uncovered for 15 - 20 minutes or until cooked through. Meanwhile, prepare lime and chilli dressing by mixing the ingredients together.

5. When the fish is done, drizzle dressing over it, sprinkle with coriander leaves and serve with steamed rice.


Have a great Monday everyone!!!!

7 comments:

  1. This is a fantastic idea, Ellena! I want to try it too.

    ReplyDelete
    Replies
    1. Thanks Phong Hong! It's indeed a quick meal for lazy days :p

      Delete
  2. I am looking at the eyes of the fish (uncook and cook). I must say that judging from the eyes (a part that I savour hee), this fish is very fresh!

    ReplyDelete
    Replies
    1. Yoooo FoodieFC! Yes yes. Indeed the fish is very fresh and might be a bit waste to bake rather than baked. But surprisingly it taste really good after bake too :)

      Delete
    2. you mean steam? =)

      I dont think is a waste. Unless u fry then its really a waste

      Delete
  3. It looks so yummy! I must try this very soon. Do u cover the fish when baking?

    ReplyDelete
    Replies
    1. Hi Hweeju,

      Nope, I didn't. Just let it bake uncovered till done. :)

      Delete

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Regards
Ellena (Cuisine Paradise)

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