Baked Red Snapper
By Sid Khullar • Feb 9th, 2009 • Category: Recipes
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We visited INA Market yesterday. It was a good shopping day, because we managed to get our fill of the choicest cuts of meats, with just the right marbling of fat. We also found a perfect Red Snapper (INR 180/Kg) and picked it up along with some vegetables for dinner.
- Clean, scale and wash fish, then score a criss-cross pattern as deep as you can, without cutting into bone.
- Grind a mixture of black pepper, juice of half a lemon, sea salt, ginger and garlic (more ginger than garlic)
- Rub mixture into fish.
- Rough pound/chop some ginger and garlic and flatten used lemon rind.
- Stuff all from step 4 into gill area of fish.
- Place on foil covered baking tray and cover again to seal.
- Bake at 200 degrees for 30 – 40 minutes or until fish flakes easily.
For Sauce:
- Chop some spring onions, garlic, ginger, mushrooms and baby corn
- Saute the spring onions till tender, add the ginger and garlic and saute some more.
- Add some black pepper, sea salt, fish sauce, light soya sauce, mushrooms and baby corn.
- Bring to the boil and reserve. Use for basting fish if required.
- When the fish is ready, thicken with corn flour (pre-mixed in cold water) and pour on top of fish.
Tip: Ensure you use high quality, thick foil for the base of the baking tray. This is because you’ll need to transfer it to another dish and the thick foil ensures you can pick up the whole thing and slide it on to the new dish easily, without tearing.
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Sid Khullar is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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I can always use a good recipe for Red Snapper. It sure looks good!
Just sounds like a very fresh and light meal.
That ’s a very good tip regarding the thick tin foil. Often one omits to use the right foil and ends up having bits of the fish sticking to the foil or the foil tearing on transfer. The pictures are wonderful and the dish must’ve been delicious!
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