Lime-roasted whole snapper
1400 g, (2 x 700g whole fish) cleaned
2 medium, thinly sliced
1 tbs, (5cm piece) thinly sliced
Fresh red chilli
3 whole, thinly sliced
3 individual, thinly sliced
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
- 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.
- 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).
- Place roasted snappers on large serving platters. Sprinkle with shallots, coriander and remaining chilli. Serve with Asian salad leaves and rice.