Baked whole snapper with mango salsa recipe
Easy and vibrant baked whole snapper recipe with mango salsa or mango colada broth. Impressive, healthy and delicious.
Ingredients
- 2 whole rainbow snapper or red snapper, gutted and descaled
- 1 small bunch of coriander/cilantro, torn
- 1 lime, chopped in half
- 1 shallot roughly chopped
- 2 garlic cloves, crushed
- 1 sweet potato, peeled and cubed
- 1 red onion, chopped
- 1 large spring onion, cut lengthways
- salt and paprika
For the broth
- 250 ml or 1 cup of fish stock
- 250 ml or 1 cup of mango juice
- 250 ml or 1 cup of coconut milk
- 25 ml of rum
Mango salsa
- 150 g mango, small cubes
- 15 g of fresh coriander, finely chopped
- 1 red chilli, de-seeded, finely chopped
- 1 green chilli, de-seeded, finely chopped
- 15 g of fresh Ginger, grated or finely chopped
- 1 shallot, finely chopped
- ⅓ of a celery stick, finely chopped
- 2 tablespoon of lime juice (juice of 1 lime)
Instructions
- Lightly score the skin of the snappers and stuff each cavity with equal amounts of the fresh coriander/cilantro, shallots, lime and garlic. Season the skin with salt and paprika.
- Peel the sweet potato and cube into 2cm pieces. Chop the red onion. (Optionally fry for 4 minutes in a little olive oil to brown) Place the potato and onion in a baking dish to make a trestle, place each fish on top so that they don’t come into contact with the bottom of the dish. Place half a length of spring onion on each.
- Put a pan on the hob and get hot. Pour in the rum and reduce by half. Pour in the stock, mango juice and coconut milk and bring to the boil and pour the broth into the baking dish with the fish and potatoes and place in a preheated oven at 200℃/392°F for 20 minutes or until the potatoes are tender.
- Mix all the finely chopped salsa ingredients together and squeeze the juice of a whole lime over and set aside until ready to serve.