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Thai-style whole snapper

Thai-style whole snapper

Ingredients

  • 2 cloves garlic, crushed
  • 1 tablespoon fish sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons sweet chilli sauce
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon rice wine vinegar
  • 1 kg (2 lb) whole snapper, cleaned, scaled
  • 2 spring onions, cut into julienne strips

Method

  1. Preheat the oven to moderately hot 190°C (375°F/Gas 5). Place the garlic, fish sauce, lemon juice, ginger, chilli sauce, coriander and rice wine vinegar in a jug and mix well.
  2. Place the snapper on a large piece of well-greased foil in a baking dish. Pour the marinade over the fish and sprinkle with the spring onion.
  3. Wrap the fish into a parcel and bake for 20–30 minutes, or until the flesh flakes easily. Serve immediately with steamed rice.

 

A recipe from the Good Food collection


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