Red Snapper with Chili, Gin & Ginger Sauce Recipes
Ingredients :
1.3 kg red snapper, scaled and cleaned
30ml sunflower oil
1 onion, chopped
2 garlic cloves, crushed
50g sliced button mushrooms
5ml ground coriander
15ml chopped fresh parsley
30ml grated fresh root ginger
2 red chilies, seeded and sliced
15ml cornflour
45ml gin
300ml chicken or vegetable stock
salt and freshly ground black pepper
For the Garnish
15ml sunflower oil
6 garlic cloves, sliced
1 lettuce heart, finely shredded
1 bunch fresh coriander, tied with red
raffia
Method :
Preheat the
oven to 375F, Gas 5. Grease a flameproof dish large enough to hold the
fish. Make several diagonal cuts on one side of the fish. Heat the oil
in a frying pan and fry the onion, garlic and mushrooms for 2-3 minutes.
Stir in the ground coriander and chopped parsley. Season with salt and
pepper.
Spoon the
vegetable mixture into the fish cavity, then lift the snapper into the
dish. Pour in enough cold water to cover the bottom of the dish.
Sprinkle the ginger and chilies over, then cover and bake the fish for
30-40 minutes, basting from time to time. Remove the cover for the last
10 minutes.
Carefully
lift the snapper on to a serving dish and keep hot. Tip the cooking
juices into a pan. Blend together the cornflour and gin and stir into
the cooking juices. Pour in the stock. Bring to the boil and cook gently
for 3-4 minutes or until thickened, stirring all the time. Adjust the
seasoning to taste, then pour into a sauce boat. To make the garnish,
heat the oil in a small pan and stir fry the sliced garlic and shredded
lettuce over a high heat until crisp. Spoon alongside the snapper. Place
the coriander bouquet on the other side. Serve with the sauce.
If red
snapper is not available, try using grey mullet, cod or mackerel
instead. Fresh chilies, ginger and gin add piquancy to a fine fish dish
that tastes every bit as good as it looks.
