This simple recipe uses chilies and Asian flavours to create a great baked Snapper Dish. So grab a whole snapper from your local fish monger and let's start cooking.
Oh, and we will bake the snapper wrapped in aluminium foil so you don't even need a specialist baking dish. I use the foil because it keeps the moisture in, while if your baking dish is a bit large for your fish, it can end up a little dry.
Preparation Time: 5 minutes
Cooking Time: 35-40 minutes
Serves: 4 (depends on the size of the snapper)
Ingredients 1 whole snapper
1 red chili finely chopped
1 teaspoon lemongrass, chopped
1 tablespoon lime juice
1 teaspoon crushed ginger
1 teaspoon crushed garlic
1 tablespoon lightly flavoured oil, I like sunflower oil
Note: don't forget to prepare some vegetables to bake along with fish. I made a baked vegetable salad of potatoes, sweet potatoes, capsicum and red onion.
Mix the oil, chopped chili, chopped lemongrass, lime, crushed ginger and crushed garlic together. The measures I used are approximate as it all depends on the size of the snapper. Also I love chili, ginger and garlic so it is hard for me to use too much, but you may prefer a subtler flavour, so also adjust how much you use based on your personal preferences.
Lay out large sheet of aluminium foil. It should be large enough to wrap up the whole snapper.
Score one side of the snapper with slices a few centimeters apart.
Fill these with a bit of the spices mix you prepared in step one.
Turn over the snapper and do the same on the other side.
Pour whatever is left of the spice mix over the snapper, once again with a reminder, how much you use will depend on the size of the snapper and your personal tastes.
Wrap the snapper up in the aluminium foil. Don't worry if it doesn't cover the snapper completely, you can just cover the gaps with a few extra sheets of foil.
Bake at 200 C for 35 to 40 minutes.
While baking add any other vegetables you want baked to another tray.
You will know when the snapper is done because the flesh can be easily flaked with a fork.
Serve hot with sides of vegetables and salad.
For wine pairings think of a white wine that is a little more fruity and bold than you would normally serve with fish to complement the ginger, lime and lemongrass.