inutes more.
If baking whole fish cut a slit lengthwise
for 20 minutes.
Rinse snapper in cold water; pat dry
If using whole snapper (cleaned) cut about 4 slits
Fill a large skillet 2/3 full with water. Add the chopped ginger, bring to a boil and cook for 5 mins. Reduce the heat to low. Carefully add the fish to the water. Simmer, covered, for about 10 mins or until the fish is just cooked through.
Remove the fish from water. Drain on paper towels and place on serving plates.
Pour the soy sauce over the fish. Sprinkle with the ginger and onion. Heat the oil in small saucepan until very hot; pour immediately over the fish. Serve.
Preheat broiler. Heat 2 tbsp oil over low heat, add spring onions and cook for 3 mins, stirring, until soft. Add diced tomato and cook for 1 min. Remove from heat and add breadcrumbs, parsley and pine nuts. Season.
Score three diagonal cuts through the thickest part of each side of fish. Fill cavity with breadcrumb mixture and season well. Brush with remaining oil and top with sliced tomato. Transfer fish to baking pan. Broil for 8-10 mins per side, until tender. Transfer to serving platter and garnish with oregano and lemon wedges.
Sprinkle lemon wedges and serve whole.
In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.
Wash red snapper thoroughly with water and lime
he fish.
Season the snapper both inside and out with
Mince the garlic and mash it with the salt, forming a paste. In a bowl, stir together well the garlic paste and the lime juice.
With a sharp fork, poke holes in each side of the snapper several times.
Put the snapper in a large, shallow dish and pour the lime juice mixture inside the cavity and over the snapper. Let the snapper marinate, covered and chilled for 2 hours, turning it once.
Preheat oven to 350\u00b0F.
To make the cilantro yogurt sauce, combine all ingredients in a bowl. Set aside.
Cut 3 incisions into the thickest part of fish on each side. Rub chermoula over fish, shaking off excess.
Heat a nonstick frying pan. Brush fish with oil then cook fish until golden on 1 side then flip over and cook other side until golden. Transfer to oven and bake for around 5 mins, until fish is cooked to your liking. Cover to keep warm.
Add chili and garlic to pan with a little oil. Cook for 1 min to release flavors. ...
he sauce over the red snapper and bake it for about
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Mix salt and flour together in a bowl; mix water in gradually until a thick paste forms.
Spread 1/3 of the salt mixture onto prepared baking sheet to form 1/2-inch thick bottom crust. Place snapper onto bottom crust; cover fully with remaining salt mixture to form 1/2-inch thick top crust.
Bake in the preheated oven until crust is golden brown, 25 to 30 minutes.
Crack crust with a fork; remove crust and skin from snapper to serve.
aking dish, and arrange the snapper fillets in a single layer
tuff the cavity of the snapper with 1/2 cup basil
epper to taste, then stuff snapper with fennel mixture. Use kitchen
ith oil and arrange the snapper fillets skin side down.
ookie sheet. Unfold and lay snapper diagonally on sheet pan on
Heat a deep-fryer to 350 degrees F.
Deep-fry the whole snapper until lightly brown, approxmately 4 minutes.
Saute the onion, pepper, thyme, 1/2 c water and 1/4 c of oil in a large saute pan, for about 2 minutes. Add the fish sauce and the fried fish. Simmer for 5 minutes, then add the tomato, and let simmer for 1 minute. Season with salt and pepper , to taste, and place on a serving platter.
nd set aside, or buy snapper fillets (easier). Cut 1 tablespoon