Red snapper baked in Coconut milk
A very delicious melt in the mouth kind of seafood baked in a peppery nutty yummy sauce that is mild yet flavorful.
Servings 2 -3 people
Calories 641kcal
Equipment
- 1 Baking tray with raised edges
- Banana leaf Fresh , green
- Aluminum foil
Ingredients
- 1 Red snapper fish
- 4 oz Coconut milk 1/2 a tin
- 2-3 tsp Pepper powder Freshly crushed (Use as per tolerance level)
- Few sprigs Curry leaves
- 2-3 Green chili Cut into large pieces
- 2 inch piece Ginger Cut into julianeed strips
- 3-4 tsp Coconut oil Extra virgin
For marinating :
- 2 tsp Paprika
- 1 tsp Turmeric
- Salt to taste
- Lime juice
Instructions
- Remove scales and fin clean the stomach and head part of the fish. Rinse well. Then apply little bit of vinegar and salt give a very gentle rub rinse off this is the final rinse. Make 2-3 gashes on the fish.
- Make a paste with the ingredients given in the marinade list. Coat the red snapper evenly with it. Allow it to rest for 15-20 minutes
- In the baking tray put an aluminum foil apply some coconut oil and lay the fish gently on it. Bake for around 30 minutes at 390 °F in the middle rack. Make sure the fish is not burning in between.
- (To flip or not to flip is totally your choice because the fish skin in very delicate and it can break off easily with the spatula in the process of turning. )Lift the aluminum foil along with fish and keep aside .
- In the same tray put a fresh aluminum foil and put a large banana leaf over it. Spread a tsp or two of coconut oil (just were the fish will be put) 2-3 sprigs of curry leaves, ginger pieces
- Hold the aluminum foil with fish over this tray gently tear the foil so the fish can slide easily onto the banana leaf and the juices too (This helps to transfer fish without breaking ) Discard the aluminum foil.
- Gently pour half tin coconut milk all over the fish. Sprinkle freshly crushed pepper, ginger pieces, green chillies sliced generous spread some curry leaves.
- Bake this for 10 minutes in 325 ° F. Just until the coconut milk begins to boil only. Remove immediately allow it to cool for few minutes and serve.DO NOT LEAVE IN THE OVEN for too long DUE TO FIRE HAZARD from leaf burning in heat
Notes
- If the fish has a strong fish smell you are not able to handle. Apply a watery mix of Bengal gram flour like ( 1-2 tbsp )with salt mix. Allow this to sit only for a few minutes then wash off. This is the final rinse now apply the marinade. Remember doing so strips the odor producing oils from the fish which may wash off some of the healthy oil too.
- I am hesitant to use salmon in this recipe and definitely avoid tuna.
- If you are looking for the brown color on both sides gently flip in between first baking.