Sunday, 13 May 2012

Whole Thai Style Fish with Chilli and Lemon Grass

This recipe has been taken from the Australian Woman's Week Kitchen cookbook.

1 whole snapper scaled and gutted, (get the fish shop to do this for you)
4 cloves of garlic
1/4 cup finely chopped fresh lemon grass
1/4 cup fresh coriander
1-2 fresh small chillies chopped finely
4cm piece of fresh ginger
1 tbls good quality Thai Red curry paste
2 teas lime juice
1/3 cup sweet chilli sauce
extra fresh coriander leaves to garnish

Make 4 - 6 slashes diagonally across both sides of the fish.  Place the fish in a baking dish lined with baking paper.

Mix all the other ingredients together except for the garnish and pour half over fish.  Cover with foil and bake for 35 minutes at 180oC (or 160oC if fan forced).

Remove the foil and brush the fish with the remaining marinade.  Place the fish under the grill until the skin is crisp.

Garnish with coriander leaves.

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