INGREDIENTS
1 whole snapper or barramundi, cleaned, gutted and scaled (approx. 1kg)
4 cloves garlic (unpeeled)1 medium red onion, roughly chopped
2-3 fresh red chillies, chopped, to taste
2 stalks lemongrass, roughly chopped (white part only)
3cm piece fresh ginger, peeled
1 bunch fresh coriander, roots and leaves washed
1 tbsp (20ml) fish sauce
1 tbsp (20ml) fresh lime juice
1 tsp sugar
Salt, to taste
1/3 cup (80ml) peanut oil
2 fresh lime cheeks
Steamed jasmine rice, to serve
METHOD
1. Rinse the fish under cold water and pat it dry with paper towels.
Trim the fins but not the tail. Make a few diagonal cuts on each side of the fish to help it cook evenly.
2. For the coating, combine garlic, onion, chillies, lemongrass and ginger in a small food processor, or pound together to make a chunky paste.
Stir in fish sauce, lime juice, and sugar. Rub the mixture generously over the fish, ensuring it gets into the cuts and inside the cavity.
Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the fridge for
flavour development.
3. Pre-heat oven to 200ºC. Line a large baking dish with baking paper overlapping both ends and place fish on it.
4. Bake, uncovered in the oven for 25 minutes (approx.) or until the internal temperature is 55ºC when a thermometer is placed in the thickest part of the flesh; or use a fork to seeif flesh will prise away from the bone.
Remove to a warm serving platter and rest 5 minutes.
5. Heat oil in a small frypan until almost smoking and pour over fish. Garnish with coriander leaves and serve immediately with lime and steamed rice.
Lyndey's Note: The fish can also be cooked in a very, very large Chinese steamer basket - in which case cook the paste in a little oil, then add the fish sauce, lime juice and sugar and use as a sauce.
Smaller fish can be deep-fried, but the oven method is easier and safer.
BEST WINE MATCH FOR THAI-STYLE WHOLE FISH
Such a regal dish needs a noble wine. Top shelf Riesling or a young Chardonnay will lift and complement everything going on here.