Red Snapper with Chili, Gin & Ginger Sauce Recipe

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.

Serves 4-5

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