Red Snapper with Chili, Gin and Ginger Sauce

RED SNAPPER WITH CHILLI, GIN AND GINGER SAUCE

This red snapper recipe not only looks pretty but tastes good too! for more like this visit Fierycuisines

Chilies, ginger, and gin add spice and piquancy to a colorful fish dish that tastes every bit as good as it looks. baked in the oven, it is ideal for entertaining.

SERVES 4

INGREDIENTS
1 red snapper, about 1.6kg/3 1/2lb, cleaned
30ml/2 tbsp sunflower oil
1 onion, chopped
2 garlic cloves, crushed
50g/2oz/1/2 cup sliced button (white) mushrooms
5ml/1 tsp ground coriander
15ml/1 tbsp chopped fresh parsley
30m1/2 tbsp grated (shredded) fresh root ginger
2 fresh red chilies, seeded and sliced
15ml/1 tbsp cornflour (cornstarch)
45ml/3 tbsp gin
300ml/1/2 pint/1 1/4 cups chicken or vegetable stock
salt and ground black pepper

For the garnish
15ml/1 tbsp sunflower oil
6 garlic cloves, sliced
1 lettuce heart, finely shredded
1 bunch fresh coriander (cilantro), tied with red raffia

  1.  Preheat the oven to 190°C/375°F/ Gas 5. Grease a flameproof dish that is large enough to hold the fish. Make several diagonal cuts on one side of the fish.
  2.  Heat the oil in a frying pan and gently fry the onion, garlic and sliced mushrooms for 2-3 minutes. Stir in the ground coriander and the chopped parsley. Season with salt and pepper to taste.
  3.  Spoon the filling into the cavity of the fish, then lift the snapper into the dish. Pour in enough cold water to cover the base of the dish. Sprinkle the ginger
    and chilies over, then cover and bake for 30-40 minutes, basting from time to time. Remove the cover for the last 10 minutes.
  4.  Carefully lift the snapper on to a serving dish, cover with foil and keep hot. Tip the cooking juices from the dish into a pan.5 Mix the cornflour and gin in a cup and stir into the cooking juices. Pour in the stock. Bring to the boil and cook gently for 3-4 minutes or until thickened, stirring. Taste for seasoning, then pour into a bowl.
  5.  Make the garnish. Heat the oil in a small pan and stir-fry the garlic and lettuce over high heat until crisp. Spoon alongside the snapper. Place the coriander bouquet on the other side. Serve with the sauce.
  6. Make the garnish. Heat the oil in a small pan and stir-fry the garlic and lettuce over high heat until crisp. Spoon alongside the snapper. Place the coriander bouquet on the other side. Serve with the sauce.

Recipe from http://fierycuisines.com

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