This recipe gives you the crispy skin and sweet taste without the excess sugar from conventional sweet chilli sauce. It is a great meal to share with friends and so damn easy to make. A new favourite I think 🙂
1.5 kg whole snapper
4 garlic cloves, crushed
1/4 cup chopped fresh lemongrass
1/4 cup fresh coriander (or 1 tsp ground coriander)
2-3 tsp chilli flakes
1 tsp fish sauce (buy the one which only has anchovy and sea salt)
1 tbsp organic rice malt
1 tbsp ginger, crushed and chopped finely (I use a mortar and pestle)
Juice of 1 fresh lime
Pre-heat oven to 200 degrees.
Combine all ingredients together except whole snapper.
Pour mixture over fish, making sure that both sides of the fish are covered.
Place fish on a baking tray lined with baking paper.
Bake fish for 35minutes uncovered.
Enjoy with Asian slaw or Sautéed Broccoli and Mushrooms
1/4 cup kale, sliced finely
1/2 white onion, sliced
1/4 white cabbage, sliced
2 tsp fish sauce
2 tsp cracked black pepper
1/4 tsp cayenne
2 tbsp organic olive oil
Combine all ingredients together well and enjoy.
I like to make this salad and leave it for a couple of hours so that the flavours develop and the kale softens.
Serves 2-3 hungry people