Recipe Ingredient
- 1 whole red snapper (about 600gms), deboned and halved'
- 1 large onion, sliced
- 1 1/2 ginger, julienned
- 2 stalks lemon grass, sliced lengthwise
- 3 tbsp tamarind juice
- 1 tbsp sugar
- Salt to taste
- 1 tomato
Instructions
- PREHEAT oven at 200°C. Season the fish with salt, sugar and tamarind juice in a tray. After that, line the fresh turmeric leaves on the grease proof paper and place the fish on it. Sprinkle the rest of the ingredients on the fish including the remaining liquid from the tray. Wrap the fish in the grease proof paper and fold the sides. Place the whole pack on a tray and bake for 15 to 20 minutes. Garnish with coriander and chillies and serve hot.
