
My Aussie friend Gabi had given me some Donna Hay cookbooks, and I decided to use them to find a way to cook up fish. Donna uses a lot of Asian influences in the The Instant Cook. I had purchased some Key Limes, Habeneros, and cilantro as well. So with that in mind I chose her Crispy Fried Fish with Soy and Ginger. She calls dredging the snapper in rice flour(which I had on hand) and frying it up. Then topped off with a soy and ginger sauce. I decided to forgo the fried route , took her ingredients, added leeks for scallions, a diced Habenero, and roasted the snapper.


The sauce caramelized and leeks were crispy. It was good balanced with rice.However next time I will cook the sauce on the side and then add to roasted fish and leeks. But the flavor came through the fish well.
Coco's Red Snapper (influenced by Donna Hays Crispy Fried Fish with Soy and Ginger)
1/2 oz grated ginger
2/3 cup soy sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 whole Red Snapper( gutted and scaled)
vegetable oil
1 whole leek cleaned and sliced
1 Habenero pepper diced
fresh cilantro sprigs
Put cleaned fish in a slightly oiled baking dish . Place sliced leeks over or inside the fish. Mix all the remaining ingredients together and pour over the fish. Bake on higher temp ( around 400 degrees ) for 20-30 minutes depending on the size of the fish. Serve with rice and fresh cilantro sprigs.
OH I miss Chicago and it's fresh markets! Your fish looks massively delicious!
ReplyDeleteOne habanero? Are you nuts? That's one spicy fish, Glam! lol
ReplyDeleteGreat ingredients and I'd would have seafood or meat nowadays.
Glamah,
ReplyDeleteThat is one lovely looking dish... hey, add soem coconut to it and you have an entry for the Royal Joust!!! :)
This looks like a great recipe! I, too, have been craving fish, fish, fish... I'm having sardines for lunch (water based) in salad.
ReplyDeleteHi! I totally love your blog... just linked to it from Gild. This recipe is a great one for me to add to my list of 'great whole fish recipes'. It's so interesting b/c I never ate a whole fish until I started going to a local Haitian restaurant in my hood about 5 years ago and now I'm hooked. There is nothing like it. The Haitian restaurant told us the eyes are some of the tastiest parts. When we ate the eyes, I can most certainly say they are not the tastiest part... but they're not horrid either! Thanks for the recipe.
ReplyDeleteAmy @ http://www.weareneverfull.com
great looking recipe! I love red snapper, I'll have to give this one a try!
ReplyDeleteOooh, a habanero girl! right up my alley!!, love that hot stuff!!
ReplyDeleteI love this recipe for cooking red snapper (starred), thanks for sharing!
ReplyDeleteI don't think I've ever had red snapper, but this meal sounds delicious!!
ReplyDeleteSounds delish that fish!
ReplyDeleteI will definitely try it.
x x x
This looks like a perfect way to eat fish, Courtney. I agree with Dharm - a good entry for the Joust with a bit of coconut. ;)
ReplyDelete