Whole baked snapper w/ chilli, lime, lemongrass + coriander

Name: Whole baked snapper w/ chilli, lime, lemongrass + coriander
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves 6
Ingredients: 1 x 2.5 kg–3 kg (5½ lb–6 lb 10 oz) snapper, cleaned and scaled; 1 tablespoon freshly ground black pepper; 10 spring onions (scallions), trimmed, white part only, thinly sliced; 10 spring onions (scallions), trimmed, white part only, thinly sliced; 2 large red chillies, sliced with seeds; 3 red bird’s eye chillies, chopped with seeds; 6 garlic cloves, peeled; 30 g (1 oz) peeled ginger; 2 kaffir lime leaves, thinly sliced; 3 limes; 1 bunch coriander (cilantro), roots washed and chopped (reserve leaves for garnish); 1 bunch coriander (cilantro), roots washed and chopped (reserve leaves for garnish); 1 tablespoon salt flakes; 1 bunch coriander (cilantro), roots washed and chopped (reserve leaves for garnish); 3 tablespoons fish sauce; 1 lemongrass stem, white part only, thinly sliced; 100 ml (3½ fl oz) light olive oil; 3 tablespoons light soy sauce

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Chefs Host Christmas Too

By Darren Purchese

Published 2018

About

Maximum effect with minimum effort, this table showstopper will not disappoint - and really, it’s dead easy! Serve with steamed rice and Broccolini w/ anchovy + lemon crumb (page 52).

Ingredients

1 x 2.5 kg–3 kg (5½ lb–6 lb 10

Fish course
Pescatarian
December
Winter

Method

Take a sharp knife and make six to eight diagonal incisions into the skin along the mid section of the fish, about 1 cm (½ in) apart. Turn the fish over and repeat on the other side, then transfer the fish to a large dish.
Use a microplane to grate the ginger, garlic and lime zest into a bowl. Juice the limes into the bowl and then add the remaining ingredients