![]() ![]() I always find it better to taste the marinade before applying it on the fish. Please make sure that you make enough marinade to cover the fish on both sides and inside the cavity. Tamarind paste - 2-3 cups (thick pulp which is boiled and blended)Ĭrushed green chillies – 5 to 6 pieces (adjust to taste) Photo: Anita TurabĬoriander and cumin seeds (lightly roasted and ground) - 3 tbspĬarom ( ajwain) seeds (roasted and ground) - 1 level tsp (don’t use more as it has a bitter aftertaste) Once you have selected your fish and had it slit, de-boned and cleaned, you can begin preparing the marinade and stuffing. If it gently springs back, consider it ready for use however, if your finger sinks into the flesh leaving a big dent, please walk away and look for another piece. A trick to check the freshness of fish is to lightly press the pinkish-white flesh with one finger. Just like I can’t over-stress the importance of a great oven, fish bought on the same day will add that zing to your dish that frozen fish never will. You will not need much else on the table when you serve this dish with Jasmine rice and a couple of elaborate salads on the side. I have used a fish weighing 2.5 kilograms for five to six people, but for ten people, you should use a whole Red snapper weighing at least 3.5 kilograms with the calculation being 350 grams uncooked fish per person. Let the head remain in place but you can trim the tail and fins and remove the scales. I would advise you to remove the eyes because they tend to pop in intense heat which is not a treat for the faint-hearted, trust me. ![]() Skilfully remove backbone without butchering the flesh. You may even ask your fishmonger to make a slit in the back to remove the insides and backbone without butchering the flesh. You will also need a large 24 x 18 inch stainless steel heavy-bottomed pan to prepare, marinate, bake and serve the fish and of course, a skilled fishmonger for purchasing fresh produce who can de-bone and clean the fish to perfection. When you decide to try this recipe, you must first have a few things handy.īefore embarking on this adventure, I cannot over-emphasise the importance of a great oven with temperature control and evenly distributed heat. Although fish-and-chips remain an old favourite (and will always save the day when my nerves are wrecked and I run out of food stocked in my freezer) but as my children grow older, their developing taste buds want more than just the generic fish-and-chips. I especially love Red snapper and Sea bass and would like to share a tried and tested recipe, which has been much loved and in demand at my house for the last five years. If you have any leftover fish, flake the meat for fish tacos or a fish chowder.The sheer joy of eating fish without prejudice against summer months or any imaginary effects on skin tone has been an important part of my childhood, and I hope to pass this tradition on to my children. ![]() This simple one-dish meal is certainly elegant enough for a special occasion, but easy enough to pull together on a Tuesday. If you use larger potatoes, just cut them into 1-inch pieces to ensure they cook all the way through. For one, it lets you rub the flavorful herb mixture into the flesh of the fish for a tastier final product, the slits allow heat circulation around the flesh of the fish for quicker, more even cooking, and finally, these openings are the perfect spot to check for doneness with a fork (meat should release easily from the bone). Be sure not to skip cutting slits in the snapper-this is a really important step for a few reasons. Roasting a whole fish on a sheet pan like we do here is exponentially easier than tackling it on the grill, as you have less to worry about with temperature control and there’s no flipping required. You simply need to ask your fish monger to scale and clean/gut the fish, as well as remove the gills and fins then, you just pop it into the oven like anything else. But don’t worry, no one has to know-because it’s gonna look ridiculously impressive when served, no matter what. While cooking a whole fish definitely seems intimidating, this is the recipe to show you just how easy it really is. Whole Roasted Red Snapper with Potatoes and Onions Recipe ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |