Fish is one of my favorite dishes. I grew up eating fish every day and it became a habit to me. But I don’t get to eat fishes here that much as I find it expensive from where I came from and it’s not as fresh too. I tried to stock it up when I see some fresh fishes at the grocery store.
So today, I decided to share with you guys this easy and quick recipe. No pan needed! What I like most about this dish is that there lemony taste of it. Sour sweet in one dish. So appetizing! I can eat 3 bowls of rice just by having this fish. And the ginger took out the fishy smell of it and the taste of cilantro. Hmm… totally YUM!! I can have this over & over again.
Ingredients:
2 garlic cloves, crushed
1 tablespoon fish sauce
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander
1 tablespoons rice wine vinegar
2 tablespoons white wine
600g (1 1/4 lb) whole snapper, cleaned and scaled (ask your fishmonger to do this)
2 spring onions, cut into thin strips
2 garlic cloves, crushed
1 tablespoon fish sauce
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander
1 tablespoons rice wine vinegar
2 tablespoons white wine
600g (1 1/4 lb) whole snapper, cleaned and scaled (ask your fishmonger to do this)
2 spring onions, cut into thin strips
Method:
1) Preheat the oven to 190 c (375 F/ Gas 5). Place the garlic, fish sauce, lemon juice, ginger, chili sauce, coriander, rice wine vinegar and wine in a jug and mix together well.
2) Place the snapper on a large piece of foil on a baking tray. Pour the marinade over the fish and sprinkle with spring onion.
3) Wrap some foil around the fish like a parcel and place in the oven. Bake for 20-30 minutes or until the flesh flakes easily when tested with a fork. Serve immediately with steamed rice.
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