Then you make three diagonal cuts on both sides of the fish and rub a chili, garlic and lemon mixture into the skin. The recipe for my Baked Snapper is easy- you simply place some coriander, lemon slices and kaffir lime leaves in the cavity of the fish.
The answer is easy- by cooking the fish in its bones, the flesh becomes nice and tender and the pan juices oozing from the fish are wonderful!
#WHOLE SNAPPER HOW TO#
This post will show you how to successfully carve a whole baked fish (and not die trying!) This is especially useful if you are serving a large fish suitable for several people, and you need to divide the fish up in a tidy manner without encountering any bones.īut first let’s talk about why some of us lust over whole baked fish. Luckily the waiter came to my rescue and dissected the fish for me. I took my fork and plowed into the fish, but immediately hit bone. I first came across this dilemma in Viet Nam several years ago when I ordered a whole baked fish. But how do you eat a whole baked fish- where do you begin? Do you start hacking at it with your knife and fork or approach it like a medical procedure, gently removing bones and tissue? Add rum later when serving.Having a whole baked fish presented to you on a plate is such a grand experience, with the fishes body shimmering before you, the succulent pan juices dripping on the plate and the tender meat falling off the bone. NOTE: Can store drink (without rum) in bottles in refrigerator for up to 2 months. Serve in a cinnamon & sugar rimmed martini glass with a lime, cinnamon stick & star anise garnish. Refrigerate for a few hours for the flavors to meld, the kremas to get nice and cold. Cover the pot until water comes to a rolling boil.Ħ) Add rinsed rice & cook for about 15-20 minutes until the water has reduced to the & the rice is at the surface.ħ) Stir in butter, cover pot with aluminum foil & lid to avoid any steam from coming out, reduce temperature to low & cook for an additional 25-30 minutes until liquid runs dry.ġ) Mix all ingredients together in bowl whisk until smooth.
Add Thyme, parsley, cloves, habanero (if you like spicy you can pierce the habanero with a fork) tomato paste, salt & pepper to taste. Keep stirring while frying to avoid the garlic getting burned.Ĥ) Add in the drained beans and fry until they start to get darker, avoid burning by stirring them around in the aromatics & bacon mix.ĥ) Add fresh water to the bean water until you reach 4 cups of water. Score the fish at a 45 degree angle down the body 3-4 times to avoid curling & clean with half limes under running water inside & out.Ģ) Squeeze 1 lime half over fish and marinate with ground spices mixed with the another lime half, salt, thyme, parsley, garlic, bell peppers, onions for at least 1 hour.ģ) In large skillet, heat oil to sauté onions, bell peppers, & add tomato paste.Īdd seasoned fish along with thyme, parsley, garlic, 2 cups water, and let simmer for 10 minutes.Ĥ) Flip the fish to the other side to cook add the rest of the onions, salt to taste, cover and simmer 5 more minutes.ĥ) Serve with red beans & rice & plantainsġ) Rinse & soak beans overnight in pot filled with water or boil for up to 2 hours until soft with a tsp of salt, if the beans are not yet soft & water has reduced, add more water until texture is achieved.Ģ) Strain beans in a colander into a medium sized mixing bowl & set both the beans & the bean water aside to cook.ģ) On medium high heat fry the bacon until crispy, add 1 tbs oil, fry the onions, shallot, green pepper, garlic and chicken bouillon cube till onion & shallots are opaque & the bouillon cube has dissolved into the aromatics. 1) Purchase a whole fish from your local store or fish market and have them clean and gut it for you.
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