Snapper with Lemongrass, Kaffir Lime & Chilli sauce
Paleo Princess: 
Cuisine: Thai inspired
 
Thai inspired baked snapper
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
  1. 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.
  2. Set sauce mixture aside.
  3. Preheat oven at 175 degrees celsius
  4. Place a large frypan on the stove, add olive oil and heat on medium heat.
  5. When oil has heated, add snapper fillets into frypan in a single layer and pan fry one side of each snapper fillet.
  6. Place snapper fillets, cooked side down (raw side facing up) into a casserole dish.
  7. Add kaffir lime leaves into sauce mixture and mix well.
  8. 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.
  9. Evenly pour sauce (including kaffir lime leaves) over the fillets.
  10. Bake in oven until fish has cooked (approx. 15-20 minutes)
  11. Remove the kaffir lime leaves before serving.
  12. Serve fish with a side salad or steamed vegetables
Recipe by Paleo Princess at https://www.paleoprincess.com.au/baked-snapper-with-lemongrass-kaffir-lime-chilli-sauce/