Ingredients
2 x 1 kg red snapper
or any other suitable fish
2 cloves garlic
peeled
2 cm ginger
peeled and roughly chopped
2 tbsp coriander root and stem
chopped
1 tbsp olive oil
6 whole black peppercorns
0.5 tsp cumin
ground
0.5 tsp coriander
ground
0.5 tsp turmeric
ground
1 tsp paprika
1 cooking salt
1 tbsp lime juice
Allergy Advice
Contains Fish
Equipment
- 1 Oven
- 1 Mortar and pestle or blender
- 1 Paper towel
- 1 Knife
- 1 Baking tray
- 1 Aluminium foil
- 1 Cooking spray
Instructions
- Preheat oven to 180C.
- Combine all ingredients (excluding the fish) in a mortar and pestle or blender and process until you have a thick paste.
- Wash the whole fish under cold water then pat dry with paper towel.
- Make three diagonal cuts into each side of the fish and rub the paste in, getting it into the flesh as well as the skin. Rub some of the paste into the cavity too.
- Allow the fish to sit for 15 minutes for flavours to meld.
- Spray foil lined baking tray with cooking spray, place fish on tray and roast for 30 minutes.
- Remove and serve.
Notes
Tip
To serve: Cut along the top of the fish and pull out fins with your fingers then gently lift meat from bone with a spatula.
Tip
Once one fillet is removed, simply pick up the tail and pull the fish carcass up to expose the other fillet.
Variation
Can be made with any suitable whole fish if red snapper is unavailable.
Variation
Remove skin before serving to children for a milder flavor.
Storage
Best served immediately while fresh and hot.
