Asian-flavoured Whole Snapper

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.