Elevate your meal with this easy Whole Snapper infused with Gewürzhaus Wok Spice – a simple, flavour-packed dish that’s anything but ordinary.
Function: Circo Roasting
Whole Snapper
Ingredients
2 x 1kg whole snapper
2/3 cup coconut milk
4 tsps Gewürzhaus Wok Spice
2/3 cup sliced green shallots
2 tbsp chopped ginger
2 tbsp shredded Thai basil leaves
Olive oil spray
Salt and pepper to taste
Extra sliced shallots for serving
Method
To prepare the fish, use kitchen scissors to remove all the fins and trim the tail. Make 3 to 5 diagonal incisions on each side of the fish then season liberally with salt and pepper.
Preheat the oven to 200°c on Circo Roast.
Combine the coconut milk with the Gewürzhaus Wok Spice, shallots, ginger and Thai basil then mix well.
Line the universal pan with baking paper & place a little sauce on the base of the tray, another spoonful of sauce inside the fish and the remainder over the top of the fish.
Cook on shelf position four for 20-25 minutes or until the flesh has turned white and flakes when touched. The thickness of the fish will determine the cooking time.
Sprinkle the spicy coconut fish with extra sliced shallots and serve with steamed rice & beans.
Authors Bio
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.