Thai Style Snapper with Sweet Chilli Glaze - Delicious Thai Sea Food
INGREDIENTS- 2 whole snapper (about 1kg/ 2lb each)
- 1 stalk lemon grass (bruised with side of knife)
- 6 kaffir lime leaves (torn roughly in half)
- 1/4 bunch/ 25g coriander (roots removed)
- peanut oil, for deep frying
- some skewer
- 1/2 cup/ 125ml fish sauce
- juice of 2 limes
- 1 tsp shrimp paste
- 1 cup/ 180g grated palm sugar
- 1 stalk lemon grass (bruised with side of knife)
- 5cm piece galangal (cut in half)
- 4 small red chillies (finely sliced)
- finely grated rind and juice of 2 limes
- Wash fish and pat dry with paper towels, including inside cavities.
- Fill cavity of first fish with half the lemon grass, lime leaves and coriander.
- Repeat with second fish and secure both cavities with skewer.
- To make marinade, combine fish sauce and lime juice, pour over fish and marinate for 2 hours, turning fish after 1 hour.
- Drain and pat dry.
- To make sweet chilli glaze, roast shrimp paste by frying in a little oil or wrapping in aluminium foil and grilling for 2 minutes each side.
- Place in a pan, add sugar, lemon grass, galangal, red chilli, lime rind and juice and 3/4 cup water.
- Heat till sugar has dissolved, then bring to boil for about 10 minutes or till slightly thickened.
- Remove galangal and lemon grass and keep syrup warm.
- Heat oil in wok/ deep fryer.
- Fry each fish for 10 minutes or till crisp and golden.
- Drizzle fish with glaze and serve.
