Grilled snapper is fantastic, but baking fish in a thai inspired sauce is seriously delicious.
On the weekend, I visited a restaurant in Hamilton, Queensland and their fish of the day (Barramundi served in a Sweet Chilli and Kaffir Lime sauce) caught my attention. Sweet chilli sauce has oodles of refined sugar in it so I didn’t order their fish of the day – but it did inspire me to create this recipe which is free of refined sugars but with the sweet & spicy flavours you would expect from a thai inspired dish. Enjoy x M
Snapper with Lemongrass, Kaffir Lime & Chilli sauce
Thai inspired baked snapper
Paleo Princess: Paleo Princess
Cuisine: Thai inspired
Ingredients
- 1 long red chilli, chopped (seeds included)
- ½ teaspoon dried chilli seeds (*optional)
- 2 Tablespoons honey
- 1 Tablespoon fresh lime juice
- 1 Tablespoon arrowroot powder
- 1½ Tablespoons fish sauce
- a small knob of fresh ginger (approx 20g)
- 15g fresh coriander (leaves and stems – no roots)
- 1 lemongrass stalk (just the white part, finely sliced)
- 2 cloves of garlic, peeled
- pinch of salt
- ½ cup coconut milk
- 8 fresh kaffir lime leaves – sliced (or torn) in half
- 1-4 fresh snapper fillets
- 2 tablespoons olive oil
Instructions
- Place the first 12 ingredients (up to and including the coconut milk) into a food processor and whizz until there are no chunks of ginger or garlic.
- Set sauce mixture aside.
- Preheat oven at 175 degrees celsius
- Place a large frypan on the stove, add olive oil and heat on medium heat.
- When oil has heated, add snapper fillets into frypan in a single layer and pan fry one side of each snapper fillet.
- Place snapper fillets, cooked side down (raw side facing up) into a casserole dish.
- Add kaffir lime leaves into sauce mixture and mix well.
- Taste the sauce and adjust to your taste – by adding a little fish sauce (if it needs to be saltier), a little more honey (if it needs to be sweeter) or a few extra chilli seeds if it needs to be spicier.
- Evenly pour sauce (including kaffir lime leaves) over the fillets.
- Bake in oven until fish has cooked (approx. 15-20 minutes)
- Remove the kaffir lime leaves before serving.
- Serve fish with a side salad or steamed vegetables
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