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Baked Red Snapper With Mushroom Filling

Ingredients
  Red snapper 1 1⁄2 Kilogram
For marinade
  Oil 1⁄3 Cup (5.33 tbs)
  Lime juice 3 Tablespoon
  Brandy 3 Tablespoon
  Fish sauce 3 Tablespoon (Commercial)
  Oyster sauce 1 Teaspoon (Commercial)
  Soy sauce 2 Tablespoon
  Oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, sliced
  Button mushrooms 500 Gram, sliced
  Thai fish sauce 1 Tablespoon
  Ground black pepper 1⁄2 Teaspoon
  Salt To Taste (As Required)
Directions

GETTING READY

1) Ask the fishmonger to remove the center bone of the red snapper without separating the two sides of the fish. Head may be left intact or can be removed.
2) Wash and pat dry the fish.
3) In a bowl, combine the ingredients for marinade, rub into fish and set aside for 30 minutes to marinate.
4) Preheat the oven and prepare baking tray.

MAKING

5) In a pan, heat oil for filling over moderate heat.
6) Add onions and fry till soft and translucent.
7) Add mushrooms and toss frequently over high heat till the liquid evaporates from the mushroom.
8) To the mixture, stir in fish sauce and pepper.
9) Add more salt, if required.
10) On the prepared baking tray, place the fish and spoon the filling inside it and brush with marinade.
11) In the center of preheated oven, bake for 15-20 minutes, basting twice with marinade.
12) After wards, carefully turn over the fish, brush with marinade and bake further for 5-7 minutes.
13) To test if done, insert a thin skewer into the thickest part of the fish: it should pass through the flesh easily.

SERVING

14) Place the fish on a warm platter and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes
Servings: 
6

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