Grilled snapper with tamarind sauce

Name: Grilled snapper with tamarind sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 (about 800g each) whole snapper, scaled, gutted; Pinch of sea salt flakes; 2 tbsp vegetable oil; 150g tamarind pulp; 125ml (1/2 cup) boiling water; 55g (1/3 cup) finely chopped palm sugar; 2 tsp fish sauce; 1 fresh long red chilli, thinly sliced diagonally

4.6

(3)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 8

Cost: $3.45 /serving

Author : Rodney Dunn

budget friendly summer australia day

Ingredients

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2 (about 800 grams each) whole snapper, scaled, guttedPinch of sea salt flakes2 tbsp vegetable oil150 grams tamarind pulp125 milliliters (1/2 cup) boiling water55 grams (1/3 cup) finely chopped palm sugar2 tsp fish sauce1 fresh long red chilli, thinly sliced diagonally

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Instructions

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Step 1

Wash the fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 5cm long and 1cm deep, in the thickest part of the fish on both sides. Season with salt.

Step 2

Preheat a barbecue or chargrill on high. Brush fish with oil. Cook on grill for 8 minutes each side or until fish flake easily when tested with a fork in the thickest parts.

Step 3

Meanwhile, combine tamarind and boiling water in a heatproof bowl. Set aside for 10 minutes to soak. Strain through a fine sieve into a jug. Discard seeds and pulp. Add sugar and fish sauce, and stir to combine.

Step 4

Place fish on serving platters. Drizzle with tamarind sauce and sprinkle with chilli. Serve immediately.