Picture Recipe – Whole Snapper “Asian” Style

Whole Snapper “Asian” Style

Spring has sprung….a perfect and super tasty beginning to the more warmer season. This fragrant All-In-One Recipe will tantalize your taste buds and brings you to the sights and smells of South East Asian Food. Ideal for sharing – family style served in the tray either with steamed or fried rice.

This is a great Recipe for those of you cooking / preparing a Fish dish the first time. Here – not much can go wrong. Just pay attention to the cooking time so you don’t overcook the fish (check doneness of the fish on the back of the fish – slightly pressing with your finger against the flesh – should be firm and not bouncing back). Also ask you Fish monger (supplier) to pre-prepare the whole Snapper for you (gutted, descaled, all fins cut off and to male small incisions – see detailed description and pictures on my Picture Recipe).

Try it out! I am sure you will love this one!

Below find step by step instructions. You can as well download the whole Picture Recipe HERE PR_WholeSnapperAsianStyle

PS: You can as well download my Recipe Card RC_WholeSnapperAsianStyle

 Equipment and Tool needed:

Cutting board white / blue, Aluminium foil, Baking tray, Sautéing pan, Mortar and pestle, Citrus juicer, Peeler, Chef’s knife, Fish knife, Mixing bowl, Scissors (not in picture)

 

Ingredients needed:

Whole Snapper gutted and scaled  

 

 

Ginger fresh, Garlic cloves fresh, Lemongrass fresh, Lime leaf Kaffir fresh, Parsley flat fresh, Shallots, fresh, Star Anise, Mustard seeds yellow, Coriander Seeds, Chili ground, All Spices ground, Rock salt pink Himalayan, Black Pepper mill, Sugar white

Leek, Carrots, Celery, Onions, Mushrooms button, Lemon, Snow Peas, Tomatoes, Broccoli      

 

Oyster sauce, Soya sauce, Sweet Soya sauce,  Fish sauce, Shrimp paste, Sesame oil pure

 

 

Preparation / Cooking: FISH

-With scissor cut off all fins and clip tail fin, ensure all scales have been removed

-Wash fish under running water, dry with kitchen paper

-With a sharp knife (Fish knife) make a few diagonal incisions approx. ½ cm deep

-Put in Baking tray, keep aside covered in refrigerator

Preparation / Cooking: PASTE

-Toast Star Anise, Mustard seeds yellow and Coriander seeds in a sautéing pan (no oil) till all aromas and fragrances have been released (slightly smoke)

-Add into Mortar and Pestle together with 1PC Garlic clove peeled, 5 GR Ginger peeled, ½ PC chopped up Lime leaf Kaffir, Chopped Parsley flat stems, Chili ground, All Spices ground, Sesame oil, Shrimp paste, Salt & Pepper.

-Pound / make to a paste

 

Preparation / Cooking: FISH continuing

-Take Fish out of refrigerator, marinate with paste (rub in with hands)

-Make a knot into the Lemongrass, slice Lemons (see pictures)

-Stuff cavity with Lemongrass and sliced Lemons

-Sprinkle with fresh Lemon juice

-Set aside and let stand for 10-15 minutes so the Marinade can infuse the fish

 

 Preparation / Cooking: VEGETABLES / SAUCE

-Wash all Vegetables thoroughly under running water

-Cut Ginger fresh into fine strips, Chop 2 PC Garlic cloves fine, Shred Celery fine

-Cut Leek into fine strips

-Slice Onions very fine, Cut ½ PC Lime leaf Kaffir into small strips

-Cut Carrots into fine strips, Cut Snow Peas into fine strips

-Finely slice Mushrooms button

-Add all vegetables into a bowl, mix well

-Add Oyster sauce, Soya sauce, Sweet Soya sauce, Fish sauce, Sesame Oil, Lemon juice, Sugar white, mix well

 

Preparation / Cooking: FISH continuing

-Cover whole fish with Vegetable / Sauce mix, let rest / infuse for another 10-15 minutes

-Pre-heat Oven to 220C (Conventional top / bottom heat)

-Roughly chop Parsley flat, Cut Shallots and chop up Tomatoes

-Before Baking add chopped Parsley, cut Shallots and Tomatoes

-Cover with Aluminum foil, poke some holes and put into the preheated oven

-Cut / prepare Broccoli

-After 10 minutes add Broccoli, cover with Aluminum foil and continue baking in the oven for another 20 minutes (or till the fish is cooked)

Remarks / Comments:

-Snapper can be replaced by Barramundi, Ocean trout, etc…

-If desired fresh chili can be added to the recipe (replacing the chili powder)

-Served in the tray in the middle of the table (family style), serve with steamed or fried rice

 

 Bon Appetite – Chef & Guide Dog User Martin

Enabled Cooking www.enabledcooking.com