SERVES 4
PREPARATION 15 MINS
COOKING 15 MINS
4 red snapper, sea bream
or mackerel
Fresh mint leaves,
to serve
2 limes, halved,
to serve
Steamed rice, to serve
For the spice paste
3 shallots, peeled and roughly chopped
4 cloves garlic, crushed
2tsp sambal oelek or
chilli paste
1tsp brown sugar
100ml (3½fl oz) coconut cream (or lime juice)
1. Heat the oven to 200ºC (gas mark 6). Rinse and dry the fish and place them on
a large baking tray that has been brushed with a little oil. Make 2-3 diagonal slashes on each side of the fish.
2. Make the paste by blending the shallots, garlic, sambal oelek and brown sugar in
a blender or small food processor. Add enough coconut cream to form a thick, brushable paste.
3. Brush each side of the fish with the
spice mixture and roast in the oven for
10 minutes. Heat the grill to high and
cook the fish for about 2-3 minutes,
or until golden. Serve garnished with
mint leaves and accompany with lime halves and steamed rice.
TIP
There is no
need to turn the
fish during cooking, simply roast and then pop under
the grill. The paste can also be used
on fish fillets simply brush the paste on the fillets and place under a hot grill until cooked.