Red Snapper in Coconut
Red Snapper is the kind of fish that goes well with exotic flavours. In this recipe I take an entire red snapper and cook it in coconut milk. Delicious!
  Serves:  2       Print   FavoriteLoading Add to My Favourites
Ingredients
  • 1 whole red snapper, cleaned
  • 400 ml (14 fl oz) coconut milk
  • Juice of 1 lime
  • 3 tbsp soy sauce
  • 3 tbsp chopped coriander
  • 2 tbsp chopped parsley
  • 1 large red chilli, sliced
  • Salt
  • Pepper
Instructions
  1. Put the little fishy into a large dishy and slash the flesh 3 or four times. Season with salt and pepper. Turn the fish over and repeat on the other side.
  2. Mix the remaining ingredients in a jug and pour over the fish. Cover and leave to marinate in the ‘fridge for about 4 hours.
  3. Place a large piece of baking foil in a clean dish. Remove the fish from the marinade and place it on the foil. Pour on most (if not all) of the marinade and fold the foil to make a parcel. It should be open at the tail end to allow excess marinade to ooze out.
  4. Bake in an oven at 190°C for 35 minutes.
  5. To serve, carefully open the foil, place the fish on a large plate and pour on the marinade. Sprinkle with freshly chopped coriander.
Titli's Tips
To complete this dish just serve with a simple green salad. If you can’t get a whole snapper then use snapper fillets. The end result will be just as tasty!

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 699 34%
Calories from Fat 461
Total Fat 51.3g 78%
Saturated Fat 43.5g 217%
Unsaturated Fat 4.1g
   
Amount Per Serving       % Daily Value
Total Carbohydrate 13.7g 4%
Dietary Fibre 4.7g 18%
Sugars 7.3g
Protein 50.9g 101%
Cholesterol 80.7mgs 26%
Percent Daily Values based on a 2,000 calorie diet.