Name: Lime and chilli roasted snapper
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 x 500g plate-size whole snapper, cleaned; 2 centimetre piece fresh ginger (10g), sliced thinly; 2 clove garlic, sliced thinly; 8 fresh kaffir lime leaves; 1 fresh long red chilli, sliced thinly; 2 tablespoon peanut oil; 1 cup loosely packed fresh coriander leaves chilli lime dressing; Lime and chilli dressing; 1/3 cup (80ml) sweet chilli sauce; 1/4 cup (60ml) fish sauce; 1/4 cup (60ml) lime juice; 2 teaspoon peanut oil

Lime and chilli roasted snapper

Just a little lime and chilli will finish off this perfectly roasted snapper. Serve with roasted vegetables or a light salad, depending on your preference.

Ingredients

4 x 500g plate-size whole snapper, cleaned

2 centimetre piece fresh ginger (10g), sliced thinly

2 clove garlic, sliced thinly

8 fresh kaffir lime leaves

1 fresh long red chilli, sliced thinly

2 tablespoon peanut oil

1 cup loosely packed fresh coriander leaves chilli lime dressing

Lime and chilli dressing

1/3 cup (80ml) sweet chilli sauce

1/4 cup (60ml) fish sauce

1/4 cup (60ml) lime juice

2 teaspoon peanut oil

Method

1.Preheat oven to 240°C/220°C fan-forced.

2.Rinse fish inside and out under cold water; pat dry with absorbent paper.

3.Divide ginger, garlic, lime leaves and chilli among fish cavities; rub fish all over with oil.

4.Place fish in two oiled shallow baking dishes; roast, uncovered, about 15 minutes or until cooked through.

5.Meanwhile, make chilli lime dressing by placing ingredients in a screw-top jar; shake well.

6.Drizzle fish with dressing, sprinkle with coriander leaves. Serve with steamed asian greens, if you like.

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