Asian Lime & Coriander Snapper
This is one of the easiest meals to prepare and not to mention impressive. Give it a go tonight. Serve with steamed basmatic rice, asian greens lightly steamed and fresh sliced chilli
What you need:
1 Snapper - approx 1.8kg, cleaned, leave head on! It looks great.
Oyster Sauce, Soy Sauce, Fish Sauce, Sweet Chilli
Palm Sugar
3 garlic cloves, sliced
Bunch of Coriander
Lime
What to do:
1. Depending on your cooking facilities - you have two options:
Preheat oven to 200c. Stuff Snapper with lime wedges, garlic cloves and wrap all over in a tight foil parcel. Place in oven and cook for 40 -50 minutes depending on size of your fish. You will know when cooked, when you flake the fish meat with a fork and it pulls away firmly and non-transparent
OR
Preheat a deep wok with half filled canola oil (dont panic yet). You will know when wok is ready to cook by placing a cube of bread in the oil and it sizzles immediately. Then place the whole fish in the wok and cook for approx 10-14 minutes depending on size. Check if cooked as above. Place on paper towel to absorb any access oil. I promise the fish does not taste oily or appear oily, this is just a fast way to cook and leaves a lovely crispy skin
2. Next, in a saucepan, heat on stove on a medium heat. Add a dash of all the Asian sauce and stir. Grate 2 tablespoons of palm sugar (if you do not have, raw sugar will do) and stir in. Adjust flavours to your taste. Make enough sauce to pour over the fish.
3. Place your fish on a large white platter. Pour over the delicious Asian Sauce. Sprinkle with fresh coriander and lime wedges.
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