Lime-roasted whole snapper
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Stuffed with ginger, chilli and lime, roasting a whole fish has never been so easy or delicious. Serve with Asian greens and rice for a fresh, filling meal.
Ingredients
Snapper, raw
1400 g, (2 x 700g whole fish) cleaned
Lime(s)
2 medium, thinly sliced
Fresh ginger
1 tbs, (5cm piece) thinly sliced
Fresh red chilli
3 whole, thinly sliced
Lime juice
2 tbs
Fish sauce
1 tbs
Brown sugar
2 tsp
Sesame oil
1 tsp
Green shallot(s)
3 individual, thinly sliced
Fresh coriander
⅓ cup(s), chopped
Mixed salad leaves
2 cup(s), (60g) or Asian salad leaves
Cooked white rice
2 cup(s), (340g), jasmine, to serve
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Using a sharp knife, cut 3 shallow slits in both sides of each snapper. Place snappers on prepared trays. Stuff cavity of each snapper with lime, ginger and half the chilli.
2
Combine juice, f ish sauce, sugar and oil in a small bowl and stir until sugar has dissolved. Pour juice mixture over each snapper. Bake for 20–25 minutes or until the snapper is cooked through (see tip).
3
Place roasted snappers on large serving platters. Sprinkle with shallots, coriander and remaining chilli. Serve with Asian salad leaves and rice.
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