- 2kg whole snapper
- 3 stems coriander (including roots), washed, roughly chopped
- 2 limes, thinly sliced
- Extra fresh coriander sprigs, shredded
- Green onion, to serve
- Fried shallots, to serve
Crunchy Asian-style dressing
- 1 tablespoon rice bran oil
- 2 garlic cloves, thinly sliced
- 1 long red chilli, thinly sliced into rounds
- 1 stick lemongrass, finely chopped (white part only)
- 3cm piece fresh ginger, cut into thin matchsticks
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon chopped fresh coriander
- Step 1Preheat oven to 200C/180C fan-forced. Place 2 x 60cm long sheets of foil, slightly overlapping along 1 long side, on a baking tray. Top with 1 x 50cm long sheet of baking paper.
- Step 2Score the flesh of the fish on both sides, being careful not to cut too deep. Place fish in centre of baking paper. Fill cavity with coriander and lime slices. Season fish well with pepper. Fold up sides and ends of foil and paper to enclose fish.
- Step 3Bake for 50 minutes or until fish flakes easily with a fork.
- Step 4Meanwhile, make Crunchy Asian-style dressing: Heat oil in a frying pan over medium-high heat. Add garlic, chilli, lemongrass and ginger. Cook, stirring, for 5 minutes or until garlic just starts to change colour and mixture is fragrant. Set aside for 10 minutes to cool. Place brown sugar, soy sauce, lime juice and coriander in a small jug. Whisk well to combine. Add garlic mixture. Stir to combine.
- Step 5Carefully transfer fish to a serving plate. Drizzle with dressing. Top with extra coriander, green onion and fried shallots. Serve.
- High protein
- Low carb
- Low fat
- Low kilojoule
All nutrition values are per serve
This versatile dressing is great through a noodle salad or over grilled chicken.
- Author: Kim Coverdale & Claire Brookman
- Image credit: Craig Wall
- Publication: Super Food Ideas