Ingredients

  • 1350 grams red snapper gutted, scaled
  • 30 grams creamed coconut
  • 1 tablespoon peanut oil
  • 5 centimeters ginger root peeled and chopped
  • 2 cloves garlic crushed
  • 1 green chile deseeded & chopped
  • 1 red chiles deseeded & chopped
  • 1 stick lemongrass chopped
  • 2 kaffir lime leaf chopped
  • salt and pepper
  • Garnish
  • 1 bunch cilantro

Directions

1. Fillet snapper. Melt coconut cream in oil. Add half the ginger, half the garlic and half the chilies. Leave to infuse.
2. Combine remaining ginger, garlic, chilies with the lemon grass and lime leaves. Season with salt & pepper. Spread over 1 fillet. Top with remaining filet. Brush outside of fish with infused coconut. Wrap in banana leaves. Steam for 20 minutes until protein starts to appear.
3. To serve: Unwrap from banana leaves. Place coriander leaves on serving platter and place fish on top.

Notes
Serving Ideas:Serves 4. Aromatic Sticky Rice & Hot and Sour Sauce


Categories
Fish, main course
Keywords
Fish, main course
MacGourmet downloadThai "Baked" Snapper. To import, drag image to your MacGourmet recipe box.