Island Style Whole Fish
Rated 5.0 stars by 1 users
Category
Himalayan Salt&Pepper, Bay of Bengal
Cuisine
Indian, Asian
Servings
4
This refreshingly delicious island style whole Red Snapper cooked with a vibrant mix of fresh herbs and sautéed vegetables is served on a Shrimp Cracker for a crunchy twist.
Ingredients
- 1 1/2 to 2 lbs whole Red Snapper, cleaned and descaled
- 1 packet Modern Masala's Bay of Bengal
- 1 bunch Mint, roughly chopped
- 1 bunch Cilantro, roughly chopped
- 1 stalk Lemongrass, cut in half and smashed (optional)
- 2 Lemons - 1 cut into slices/rounds and 1 into wedges
- 1.5" piece Ginger, finely julienned
- 2-3 whole Thai Chilis (optional)
- 2 tbsp olive, grapeseed or avocado oil
- 4 baby Bok Choy, leaves separated and cleaned
- 1/4 tsp Modern Masala's Himalayan Salt and Fancy Pepper
- 1 tbsp Ponzu Sauce
- 1/4 Red Bell Pepper, julienned
- 1/4 Red Onion, sliced thin
- 1 Red Jalapeno, julienned
- 3-4 Garlic cloves, sliced thin
- 1 packet Asian Salad mix, I prefer Taylor Farms
- 8 large Shrimp/Prawn Crackers
Directions
- Be sure the fish has been gutted, descaled, and washed. If purchasing at the fish market or grocery store, then ask them to do it for you. (it can be a pain doing it at home). You can substitute and white-fleshed fish, such as mahi mahi, sea bass, or branzino.
- Preheat the oven to Low Broil.
- Rinse and pat the fish dry. I recommend giving the fish one more good rinse when you get it home. Then lightly pat it dry with a paper towel, and transfer it to a foil-lined baking sheet.
- Score the fish. If the fish counter did not already do this for you, use a knife to cut slits about an inch apart across the top of the fish. They do not need to be super-deep.
- Stuff the cavity with your aromatics: 1/4 of the mint and cilantro, lemongrass, lemon slices, Thai chilis, some of the ginger.
- Season the fish. Sprinkle the entire packet of Bay of Bengal onto the fish, be sure to rub into slits.
- Cover and bake on Broil for 30 minutes, or until cooked though. (do not overcook)
Recipe Note
Instructions for Finishing:
While the fish is in the oven, sauté onion, red bell pepper, garlic, ginger & red Jalapeno with 1 tbsp oil on high for 2-3 minutes, then set aside.
Mix the salad mix in a bowl, then set aside.
Sautéed Bok Choy with 1 tbsp oil for 5 minutes or until tender, season with Himalayan Salt and Fancy Pepper and Ponzu Sauce, then transfer onto a serving platter.
Once the fish is cooked, and cooled enough to handle, carefully transfer onto the serving platter over the bok choy.
Squeeze a couple of wedges of lemon over fish.
Top fish with remaining sautéed veggies and fresh herbs.
Place the remaining lemon wedges around fish.
Ready to Serve:
This meal is best served family-style.
At the center of the table, serve the fish, shrimp crackers and salad.
Enjoy as a tostada, or eat is separately.
** You can skip the shrimp crackers and serve the fish with steamed rice if you prefer... either way it will be delicious.
Enjoy,
Chef Punita
