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Snapper in ginger marinade
Recipe by:
Janet Mitchell
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.
Ready in 1 hour 30 mins
Added to favourites by 2 cooks
Ingredients
Serves: 4
- 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)
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Preparation method
Prep: 15 mins | Cook: 15 mins | Extra time: 1 hour1.
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.
2.
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.
3.
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.
4.
Serve garnished with lemon wedges and the spring onion curls, if using.
Provided by: Allrecipes
Last updated:
08 Aug 2012
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