Whole roasted fish with coconut sauce
Time: 45 mins
Costs: $7 per serve
1 fish scaled, gutted fins removed like snapper
Juice of 2 lemons
4 cups coconut milk
1 cup finely chopped lemon grass white stalks only
6-8 kaffir lime leaves
3 Tbsp minced garlic
5 Tbsp finely mince fresh ginger
1 cup coriander
3 Tbsp masala spice
1/2 cup fish sauce
Finely minced red chilli
Extra lime leaves and lime wedges to garnish
Chilli sauce to serve
Wash fish well in salted water with lemon juice added to it.
Mix the coconut milk with the lemongrass, lime leave, garlic ginger, coriander, masala spice and fish sauce. Season with little pepper or finely minced chilli. Blend well.
Cut flour or five large diagonal slashes into each side of fish. Place fish in a large baking tray and pour over the coconut mixture. Rub the coconut mix into the fish and inside the gut cavity. Turn fish over and repeat.
Cover with plastic wrap and refrigerate for an hour or so.
Mean while preheat oven to 180C.
Remove fish from refrigerator and unwrap. Cook for 30-35 minutes until the flesh pulls away easily from bone. Remove from oven and let it cool for 15 minutes. Set fish on a large platter, pour some of the coconut sauce from pan over it and garnish with lime leaves and lime wedges.
Serve immediately with chilli sauce or fresh minced chillies for those who like a bit of bite. Serve with the remaining coconut sauce in a sauce boat.
(TX: 3 August 2011)