Oven Baked Snapper with Nam Jim Dressing, Rice and Seasonal Asian Greens

 

INGREDIENTS

  • 1 whole snapper fish

  • 1 cup of jasmine rice

  • 1 bunch choy sum

  • 1 punnet baby corn

  • ½ punnet snow pea shoots

  • 4 coriander roots

  • 3 large chillies

  • 2 limes

  • 2 ½ Tbsp palm sugar

  • 1 Tbsp fish sauce

  • Sesame seeds

 

METHOD

  1. Preheat oven to 220°C

  2. Pat dry the fish and make 3 long incisions across the fish. Season with salt and pepper and drizzle with olive oil. Place the fish on a baking tray lined with baking paper on a rack, set aside.

  3. Meanwhile, bring a large pot with salted water to the boil to cook the baby corn and the Asian greens. Peel and slice the ginger, wash the coriander roots; pound the ingredients with a mortar and pestle, then add the palm sugar and mix. Finish with lime juice and fish sauce (Note: if you don’t have a mortar and pestle, just blend all the ingredients together using a blender). The sauce should be a little salty, spicy, sweet, and sour.

  4. Wash the rice 3 times until the water is nearly clear. Place the rice in a rice cooker or cook the rice using a medium-size pot, following packet instructions. Once cooked, fluff the rice using a fork.

  5. Place the fish in the oven and cook for approx. 15min until golden brown (depending on size)

  6. Cut the baby corn in half and add to the boiling water, cook for approx. 5 min then add the greens and cook for 2 min.

  7. Remove the fish from the oven and serve with Nam Jim dressing, greens, and jasmine rice. Garnish with sesame seeds and snow pea shoots.