Recipes - Thai

Crispy Skinned Thai Chilli Snapper


    Make this Thai Chilli Snapper the star of your next dinner party! The combination of flavours and juices is locked into the fresh fish when baked, making this dish a delightful and colourful centrepiece when entertaining.
    Tip: If snapper is unavailable, feel free to replace with any type of fresh, firm fleshed fish.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Thai









Ingredients:

1.5kg snapper
4 cloves garlic (crushed)
1-2 stalks fresh lemongrass (chopped)
1-2 stalks fresh coriander (chopped)
2 small fresh red chillies (seeded and chopped finely)
2 tbsp mild sweet chilli sauce
1 tbsp grated fresh ginger
1 tbsp Thai red curry paste
2 tbsp lime juice
2 tbsp mild sweet chilli sauce




Steps:
  1. Make four deep slits diagonally across both sides of fish. Place fish in a shallow ovenproof dish.
  2. Combine remaining ingredients, except extra chilli sauce, in a bowl. Pour over fish, cover, then refrigerate for up to 3 hrs.
  3. Preheat oven to 180°C.
  4. Cover dish with a lid or foil, bake in oven for 35 mins, or until fish is almost tender.
  5. Brush fish with the extra chilli sauce. Then grill for another 10 mins, or until skin is browned and crisp.
  6. Serve with steamed rice and lime wedges.

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Crispy Skinned Thai Chilli Snapper

Crispy Skinned Thai Chilli Snapper

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    Make this Thai Chilli Snapper the star of your next dinner party! The combination of flavours and juices is locked into the fresh fish when baked, making this dish a delightful and colourful centrepiece when entertaining.
    Tip: If snapper is unavailable, feel free to replace with any type of fresh, firm fleshed fish.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Main
Cook Method: Grill/BBQ
Cuisine: Thai
Ingredients

1.5kg snapper
4 cloves garlic (crushed)
1-2 stalks fresh lemongrass (chopped)
1-2 stalks fresh coriander (chopped)
2 small fresh red chillies (seeded and chopped finely)
2 tbsp mild sweet chilli sauce
1 tbsp grated fresh ginger
1 tbsp Thai red curry paste
2 tbsp lime juice
2 tbsp mild sweet chilli sauce

Instructions
  1. Make four deep slits diagonally across both sides of fish. Place fish in a shallow ovenproof dish.
  2. Combine remaining ingredients, except extra chilli sauce, in a bowl. Pour over fish, cover, then refrigerate for up to 3 hrs.
  3. Preheat oven to 180°C.
  4. Cover dish with a lid or foil, bake in oven for 35 mins, or until fish is almost tender.
  5. Brush fish with the extra chilli sauce. Then grill for another 10 mins, or until skin is browned and crisp.
  6. Serve with steamed rice and lime wedges.

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