Whole baked snapper Asian style
Fresh local snapper with Asian infused aromatic broth and garnish.
- 1 whole snapper, scaled and gutted
- 1 stick lemongrass
- 1 small piece fresh ginger
- 2 cloves fresh garlic
- 1 small red chilli
- Zest & juice of 2 lemons
- 1 small can coconut milk
- 1 bunch coriander
- 50ml olive oil
- 1 red capsicum
- 1 Spanish onion
- 1 green capsicum
- 1 carrot
- 1 zucchini
- 2 potatoes, sliced & layered
- Prepare the whole snapper, scale it and gut it, (or get your fish monger to do it) Cut lacerations into the skin on the diagonal from head to tail, top to bottom around 1/2cm deep.
- Slice all the vegetables into very thin match sticks and set them aside.
- Cut all the herbs and spices together, then put them in a food processor and puree together with the olive oil until they are smooth. Set aside. Retain two tablespoons of this mix for cooking the vegetables.
- Slice the potatoes and lay them on a sheet of greaseproof paper, season with salt & pepper and drizzle with olive oil and roast in the oven for around 15-20 minutes.
- Rub this herb & spice mix all over the fish and, then place on a piece of greaseproof paper and roast at 185C for approximately 12-15 minutes depending on how big the fish is.
- While this is in the oven, pre-heat a large fry pan or wok, then sautee the vegetables together with the two tablespoons of the spice and herb mix, until they are just cooked.
- Layer the potato onto a platter, place on the cooked fish carefully as it will fall apart. Top with the vegetables and serve