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THAI CHILLI SNAPPER<br />
1 snapper, whole with head removed (around 800g)<br />
4 cloves garlic, crushed<br />
¼ cup finely chopped fresh lemongrass<br />
¼ cup chopped fresh coriander<br />
2 fresh small red Thai chillies, chopped finely<br />
2 tbsp mild sweet chilli sauce<br />
4cm piece fresh ginger, finely grated<br />
1 tbsp Thai red curry paste<br />
2 tbsp lime juice<br />
1. Combine all ingredients except fish in a medium bowl.<br />
2. Cut four shallow slits in each side of fish, making sure you don’t cut through bones.<br />
3. Coat both sides of fish with chilli mix and allow to marinate in fridge for 3 hours or overnight.<br />
4. Pulling flaps of fish out, stand fish upright on 5cm rack.<br />
5. Bake in <strong>Nu</strong><strong>Wave</strong> oven for 20-25mins.<br />
Fantastic!<br />
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