Keep things fresh this Summer with this Baked or BBQ Whole Snapper with Coconut Rice
Ingredients
1 x DARI’S Thai Pumpkin Soup
1.6 kg whole snapper (or 2 x 800g baby snapper)
4 shallots, finely sliced
2 red chillis, deseeded and finely sliced
½ bunch coriander, stems and leaves
¼ cup fried onions or shallots
2 cups Jasmine rice
1 x 420g can coconut milk
½ cup water
½ tsp salt
Method
- Preheat the oven to 180℃ or hooded BBQ to a medium setting.
- To cook the coconut rice, place the coconut milk, water and salt in a medium saucepan. Bring to a rapid simmer then add the rice and stir. Place a lid on the saucepan. Reduce heat to the lowest setting and cook for 12-13 minutes.
- Remove rice from the heat. Leave the lid on the saucepan and allow it to rest for 5-10 minutes. Fluff with a fork before serving.
- To prepare the fish, score the flesh of the fish on both sides.
- Arrange a piece of baking paper on top of a piece of foil.
- Place the fish on the prepared baking paper.
- Drizzle with ½ cup DARI’S Thai Pumpkin Soup. Fold the edges of the baking paper and foil over to enclose the fish, making sure to seal both ends to ensure the steam remains inside the pouch.
- Place the wrapped fish on a tray and in the oven or BBQ to cook for 15-20 minutes or until the flesh flakes away from the bones.
- In the meantime, place the remaining soup in a small saucepan and bring to a simmer. Allow to simmer for 5-10 minutes. This will be used as a sauce for the fish.
- Once the fish is cooked, top with shallots, chilli, coriander and fried onions
- Serve with the prepared coconut rice and Thai pumpkin sauce.
