Snapper in ginger marinade
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About this recipe:
Whole baby snapper marinates in a warming Indian-style spice paste made from cumin, coriander, turmeric, chilli, ginger, garlic, and fresh coriander before being baked.
2 teaspoons cumin seeds, toasted
2 teaspoons coriander seeds, toasted
1 bunch fresh coriander, roughly chopped
1 red chilli, seeded
4 cloves garlic, crushed
2-cm piece fresh ginger, peeled
3 tablespoons lemon juice
1 tablespoon ground paprika
1 teaspoon ground turmeric
1/4 cup olive oil
4 baby snapper (about 400 g each), cleaned
1 lemon, cut into 8 wedges
Spring onions curls (optional)
Extra time:1hr ›
- Combine the cumin seeds, coriander seeds, fresh coriander, chilli, garlic, ginger, lemon juice, paprika, turmeric and oil in a food processor. Process to a paste.
- Score both sides of each fish diagonally with a small kitchen knife and rub the paste in well. Put aside to marinate for 1 hour.
- Preheat the oven to 180°C. Spray a large baking dish with cooking spray. Place the fish in one layer in the dish and bake for 15 to 20 minutes or until the flesh is opaque.
- Serve garnished with lemon wedges and the spring onion curls, if using.
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