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:
Note:-
- *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
* 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!!!!
