![](https://cooksnapwin.com.au/wp-content/uploads/2024/02/Baked-Snapper-with-chilli-684x456.jpg)
Ingredients
- ==BAKED RED SNAPPER INGREDIENTS==
- 1 teaspoon salt
- 1 teaspoon pepper
- 800g whole red snapper fish (ask your fishmonger to gut, scale and clean)
- 1 garlic clove chopped
- 1 tablespoon ginger sliced.
- 1 Birdseye chilli sliced
- 2 spring onions sliced into 1cm pieces (set aside a good handful of the dark green slices to garnish the fish at the end)
- 1 lime sliced
- ==CHILLI GINGER GARLIC SAUCE/RELISH INGREDIENTS==
- 3 Tablespoons of garlic infused olive oil (I used Cobram Estate Garlic infused Australian extra virgin olive oil)
- 1 Tablespoon of ginger sliced into matchsticks
- 3/4 of a medium white onion finely chopped
- 4 Tablespoons red Cayenne chillis sliced
- 2 Tablespoon of red Birdseye chillis sliced (adjust to your heat preference, more Birdseye, and less cayenne chillis if you prefer hotter!)
- 2 Tablespoon white sugar
- 2 Tablespoon Tamarind paste
- 2 Tablespoon Fish sauce (I used Squid Brand fish sauce)
- 1 Tablespoon hot water
- ==GREEN SALAD INGREDIENTS==
- 4 handfuls of leafy baby green salad leaves 1 cup bean sprouts (for crunch)
- ==SALAD DRESSING INGREDIENTS==
- 5 tablespoons of extra virgin olive oil (I used Cobram Estate)
- 1 tablespoon of rice wine vinegar (I used Obento rice wine vinegar)
- 1 tablespoon soy sauce
- ½ tablespoon of Dijon mustard
- 4 tablespoons of lime juice (to taste)
Method
- A recipe that looks impressive! It covers your cravings for those amazing Asian flavours and still allows the beautiful fresh fish flavour to shine through. Serve with an Asian leafy green salad with bean sprouts for crunch!
- ==FISH COOKING METHOD==
- Preheat the oven to 200 degrees C or 180 fan forced
- Get a baking tray and place 2 sheets of foil, slightly overlapping along the tray.
- Top with a 50cm long sheet of baking paper (about the length of the fish) in the middle of the tray
- Score the fish on both sides (don’t cut too deep)
- Season both sides of fish with salt and pepper and rub into flesh
- Place the fish on the baking paper in the middle of the tray
- Fill the cavity with the garlic cloves, ginger, chilli, a handful of the spring onions and the sliced lime.
- Fold up the sides and ends of the foil and paper to enclose the fish to make a parcel
- Bake for about 40-50 minutes or until the fish flakes easily with a fork
- Rest 5 minutes and while resting, prep your salad
- **Reminder to start cooking your sauce 10 min prior to fish being finally cooked
- When fish is cooked, transfer it to serving plate ready for relish/sauce
- ==LEAFY GREEN ASIAN SALAD DRESSING METHOD==
- Combine all the dressing ingredients in a jar and shake to combine. (You can whisk in a bowl if you don’t have a jar)
- Prep the salad, and place in a serving bowl, top with bean sprouts for crunch
- Add the dressing to a serving jug and place on the table so you can add as much or as little dressing as you prefer
- After dinner, refrigerate any the remaining dressing to use on lunches for the week!
- ==CHILLI, GINGER, GARLIC SAUCE/RELISH METHOD==
- About 10min prior to fish finally being cooked, start your relish/sauce
- Put a non-stick frypan on med/high heat and add oil to the pan
- When oil is heated add onion and cook until translucent
- Add ginger and cook for 1 minute
- Add chillis and cook for 30 seconds
- Add sugar and stir to combine
- Add tamarind paste, stir, and cook for a 1 minute
- Add fish sauce continuing to stir for a minute until combined
- Pull sauce off heat and set aside for when fish is plated * (if you find the sauce is too thick for your liking on plating, add a splash of hot water to loosen before serving)
- Pour sauce/relish over body of plated fish
- Garnish with green onions
- Marvel at your expertise
- ++++Notes++++As a guide, allow around 400g of whole fish weight per person.This size fish Serves 2 (I made this as a date night dinner)
- Serve with large, steamed rice and Asian green salad with dressing on the side.
Product used in recipe
- Squid Brand - Fish Sauce
- Obento - Rice Wine Vinegar