Main Dish
SALT BAKED THAI SNAPPER
This recipe has an Asian inspiration and uses exotic, bright, colourful ingredients. With Lemon Grass, Chili, Garlic, Cilantro, Lime A RECIPE BY @FOODGAYS ADRIAN HARRIS & JEREMY INGLETT
Ingredients
Thai Snapper
- 1 lb Thai snapper
- 1 tbsp lemon grass
- ½ tbsp ginger
- 1 tbsp red chili (finely chopped)
- 1 clove garlic (minced)
- 1 tbsp cilantro (finely chopped)
- ½ lime (zested)
- ½ tsp ground black pepper
- 1 container Windsor® Fine Sea Salt (enough to pack your fish)
Thai Snapper
- 1 lb Thai snapper
- 1 tbsp lemon grass
- ½ tbsp ginger
- 1 tbsp red chili (finely chopped)
- 1 clove garlic (minced)
- 1 tbsp cilantro (finely chopped)
- ½ lime (zested)
- ½ tsp ground black pepper
- 1 container Windsor® Fine Sea Salt (enough to pack your fish)
Featured Windsor Products
Recipe Preparation
For the Thai Snapper
- Herb Mixture: Mix lemongrass, ginger, garlic, cilantro, red chili, lime zest, and black pepper.
- In separate bowl, mix Windsor® Fine Sea Salt and about 1 cup of water. Mix to form a paste.
- On baking sheet, pat down half of salt paste. Place Thai Snapper on top of salt paste.
- Fill the cavity of the Thai Snapper with herb mixture.
- Cover the fish with the remaining salt paste mixture. Pat with your hands to seal edges.
- Bake, uncovered, in a 400°F oven for 15-25 minutes, depending on the size of your fish. (Internal temperature should read 135°F)
- Remove from oven. Crack Windsor® Fine Sea Salt from fish, and remove any excess that may be sticking.
- Serve alongside grain or side salad of your choice.