Ingredients
- For the Snapper: 1 Whole Red Snapper (Around 1kg, Cleaned, Scaled and Gutted)
- 1 Tsp Salt
- 1 Tsp White Pepper
- 1 Tbsp toaseted sesame oil
- 3 Garlic Cloves, Minced
- 2 tbsp Lemongrass, finely chopped (white part only)
- 2 tbsp fresh ginger, Matchsticks
- 2 red birds eye chillies, finely chopped
- 2 spring onions, sliced in to 1cm pieces
- 1 lime sliced
- Lemongrass, Ginger Chilli Glaze: 3 tbsp garlic infused olive oil
- 1 small shallot, finely chopped
- 3 tbsp red chilli, finely sliced
- 1 tbsp palm sugar (or brown sugar)
- 1 and 1/2 tbsp tamarind paste
- 2 tbsp Squid brand fish sauce (I use the premium version for a richer flavour)
- 1 tbsp lime juice
- 1 tbsp hot water
- For the Zesty Asian Salad: 4 Handfuls of leafy asian greens
- 1/4 cup Thai basil leaves
- 1/4 cup Mint leaves
- 1/2 cup fresh coriander leaves
- 1 cup mini cherry tomatoes, halved.
- Salad dressing: 4 tbsp extra virgin olive oil
- 1 tbsp Squid Brand Fish Sauce
- 1 tbsp Brown sugar
- 3 tbsp lime juice (adjust to taste)
- 1 tbsp soy sauce
Method
- Roast the snapper: Preheat the oven to 200°C (180°C fan-forced).
- Line a baking tray with two overlapping sheets of foil and a 50cm-long baking paper sheet in the middle.
- Score the fish lightly on both sides. Rub with salt, white pepper, and toasted sesame oil.
- Stuff the cavity with garlic, lemongrass, ginger, bird’s eye chilli, spring onions, and lime slices.
- Wrap the fish in a sealed foil and baking paper parcel.
- Roast for 40-50 minutes until the fish flakes easily. Rest for 5 minutes before serving.
- Prepare the Lemongrass-Chilli Glaze (Start around 5 minutes before fish is fully cooked)Heat garlic-infused olive oil in a pan over medium heat.
- Add shallots, ginger, and lemongrass, sautéing until fragrant.
- Stir in bird’s eye chillies, cooking for 30 seconds.
- Add palm sugar and tamarind paste, stirring until slightly caramelised.
- Pour in Squid Brand Premium Fish Sauce, fresh lime juice, and hot water, stirring until combined.
- Simmer for 1 minute, then remove from heat.
- Assemble the Zesty Herb Salad
- Combine leafy greens, mini tomatoes, coriander, Thai basil, Mint in a bowl.
- In a jar, mix olive oil, Squid Fish Sauce, soy sauce, brown sugar, and lime juice. Shake to emulsify.
- Drizzle the dressing over the salad just before serving.
- Transfer roasted snapper to a serving platter.
- Generously brush the Lemongrass-Chilli Glaze over the fish.
- Garnish with coriander leaves.
- Serve with the Zesty Herb Salad on the side for a perfect contrast. Add a chilli oil (optional) to turn up the heat if you desire.
Product used in recipe
- SQUID BRAND - SQUID BRAND PREMIUM FISH SAUCE 300ML
- LEE KUM KEE - LKK PREMIUM SOY SAUCE 500ML
