Baked Whole Snapper with Thai Flavours
 | Ingredients * 4 small whole snapper (300g each) or 1 whole large snapper (800g - 900g), scaled and gutted * rice flour, for dusting * 3 -4 tablespoons vegetable oil, for shallow frying Vegetables * 2 medium carrots, peeled and cut into julienne strips * 1 red capsicum, seeded and cut into strips * 150g snow peas, cut into strips Dressing * 3 tablespoons fish sauce * 3 tablespoons lime juice * freshly ground black pepper, to taste * 1 large clove crushed garlic * 1 birds eye chilli, seeded and finely chopped * 3 tablespoons palm sugar * 2 tablespoons vegetable oil * 6 spring onions, diagonally sliced * 2 tablespoons roasted cashew nuts, chopped * steamed rice, for serving |
Method Place carrots, red capsicum and snow peas in a bowl and combine. Prepare dressing; place fish sauce, lime juice, pepper, garlic, chilli, palm sugar and vegetable oil in a small bowl and whisk until combined. Set aside. Wash fish and pat dry with absorbent paper. Score on each side and dust with rice flour, shaking off any excess. Heat a large frying pan over medium-high heat. Add 2 tablespoons oil to frypan. When oil is hot, add fish and cook for 1 minute on each side until golden and crisp. Repeat with remaining fish and oil. Lay cooked fish in a single layer on a baking tray and top with combined vegetables. Cook in a preheated oven of 200C for 8 minutes or until fish is soft and flaking off the bone when tested. To serve: transfer fish to serving plates and drizzle with dressing. Top with spring onions and cashew nuts and serve with steamed rice. Food 4 Life: Thursday, 3rd May2007 | |
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