Lime Roasted Whole Snapper recipe, brought to you by Weight Watchers and MiNDFOOD.
2 x 700g snappers, scaled and gutted (see Quick Tip opposite)
2 limes, thinly sliced
5cm piece fresh ginger, thinly sliced
3 long fresh red chillies, thinly sliced
2 tbs lime juice
1 tbs fish sauce
2 tsp grated palm sugar (see note)
1 tsp sesame oil
3 green shallots, thinly sliced
1⁄3 cup fresh coriander leaves
2 cups (60g) Asian salad leaves
2 cups (340g) cooked jasmine rice, to serve
1 Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Using a sharp knife, cut 3 shallow slits in both sides of each snapper. Place snappers on prepared trays. Stuff cavity of each snapper with lime, ginger and half the chilli.
2 Combine juice, f ish sauce, sugar and oil in a small bowl and stir until sugar has dissolved. Pour juice mixture over each snapper. Bake for 20–25 minutes or until the snapper is cooked through (see tip).
3 Place roasted snappers on large serving platters. Sprinkle with shallots, coriander and remaining chilli. Serve with Asian salad leaves and rice.
NOTE: Palm sugar is the brown hardened sap of a type of palm tree. It is usually sold in ‘rounds’ in the Asian section of most supermarkets. If unavailable you can use brown sugar.
TIP: To test if the fish is cooked, use a sharp knife to gently push the flesh near 1 of the slits made in the side of the fish. The flesh should easily come away from the bone and be white and opaque.
Quick tip: To store whole fresh fish, place on a plate and cover with a clean damp cloth or paper towel. Wrap in plastic wrap and keep in the coldest part of the fridge for 2–3 days.