Baked Red Snapper

We visited INA Market yesterday. It was a good shopping day, because we managed to get our fill of the choicest cuts of meats, with just the right marbling of fat. We also found a perfect Red Snapper (INR 180/Kg) and picked it up along with some vegetables for dinner.

  1. Clean, scale and wash fish, then score a criss-cross pattern as deep as you can, without cutting into bone.
  2. Grind a mixture of black pepper, juice of half a lemon, sea salt, ginger and garlic (more ginger than garlic)
  3. Rub mixture into fish.
  4. Rough pound/chop some ginger and garlic and flatten used lemon rind.
  5. Stuff all from step 4 into gill area of fish.
  6. Place on foil covered baking tray and cover again to seal.
  7. Bake at 200 degrees for 30 – 40 minutes or until fish flakes easily.

For Sauce:

  1. Chop some spring onions, garlic, ginger, mushrooms and baby corn
  2. Saute the spring onions till tender, add the ginger and garlic and saute some more.
  3. Add some black pepper, sea salt, fish sauce, light soya sauce, mushrooms and baby corn.
  4. Bring to the boil and reserve. Use for basting fish if required.
  5. When the fish is ready, thicken with corn flour (pre-mixed in cold water) and pour on top of fish.

Tip: Ensure you use high quality, thick foil for the base of the baking tray. This is because you’ll need to transfer it to another dish and the thick foil ensures you can pick up the whole thing and slide it on to the new dish easily, without tearing.

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Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.