Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1/4 cup fish sauce
- 3 long red chillies, deseeded (finely shredded)
- 1 bunch coriander
- 2 cm piece ginger (finely shredded)
- 1 small red onion, halved (thinly sliced)
- 2 spring onions (finely shredded)
- 1kilograms whole snapper (cleaned)
- 3 large limes
- 2tablespoons lime juice
- 2tablespoons tamarind puree
- 1/4 cup vegetable oil
- 1/2 cup grated palm sugar
- 2 cloves garlic, crushed
Method
Step 1 of 3
Preheat oven to 220°C. Line a large baking tray with baking paper. Make 3 incisions on each side of fish and place onto tray. Brush with 1 tbs oil. Slice 1 lime and place into cavity with some coriander sprigs. Bake for 20-25 minutes or until cooked through (see tip).
Step 2 of 3
Meanwhile, juice 1 lime and finely chop coriander roots and stems, reserving leaves. Heat remaining oil in a frying pan over medium heat. Add chopped coriander, red onion, garlic, ginger and one-third of the chilli. Sauté for 4 minutes or until onion is fragrant and tender. Add palm sugar, fish sauce, tamarind, lime juice and 1/3 cup water. Stir until sugar dissolves and mixture comes to the boil. Reduce heat to low and simmer for 4 minutes or until a thick, rich syrup forms.
Step 3 of 3
Transfer fish to a large platter. Combine remaining chilli, reserved coriander leaves and spring onion in a bowl. Spoon one-third of syrup over fish and top with coriander mixture. Cut remaining lime into wedges and serve with fish and remaining syrup.
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