Forgo your weekend roast meat or chicken for this wonderfully fresh whole snapper. Topped with spicy chili dressing and crunchy fried shallots, it will look fantastic on any table.
Serves 6
1 large snapper fish, cleaned and scaled
3 large limes, shredded rind
2 red eschalots, thinly sliced
6 kaffir lime leaves
2 lemongrass, white part only, sliced
1½ cup coriander leaves
2 long red chillies, deseeded, finely sliced
2 green shallots, finely shredded
1/4 cup Thai basil leaves
2 tbsp fried shallots
1 Preheat a barbecue hotplate or oven to 200°C.
2 Line a large roasting pan or baking tray with baking paper. Using a sharp knife slash both sides of fish. Slice limes and place inside fish with eschalots, 4 kaffir lime leaves, lemongrass and 2/3 coriander. Place fish into prepared pan. Bake for 20-25 minutes or until fish is white and cooked through.
3 Finely shred remaining kaffir lime leaves and combine with lime rind, chillies, green shallots, coriander and basil leaves. Transfer cooked fish to a serving platter.
4 To serve, top with chilli mixture and sprinkle with fried shallots.
