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Categories:
red onion garlic ginger sambal oelek tamarind fresh mint coconut coconut milk oil snapper red Thai chili lemon halves
Viewed: 184 - Published at: 5 years agoIngredients
- 1 None red onion, finely diced
- 2 cloves garlic, finely chopped
- 1 inch fresh ginger, minced
- 1 tbsp lemongrass, chopped
- 1 tbsp sambal oelek (chili paste)
- 1 tbsp tamarind paste
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup desiccated coconut
- 1/2 cup coconut milk
- 2 tbsp oil
- 1 (6 1/2 lb) large whole snapper, gutted and cleaned
- 1 None red Thai chili, sliced
- None None lemon halves, grilled, to serve
Method
- In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
- Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.
