serves
2
prep
15 minutes
cook
10 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 100 g shrimp paste, roasted in foil for 5 minutes
- 1 tsp black peppercorns, dry roasted and ground
- 1 tsp cardamon pods, dry roasted and ground
- 1 piece Cassia bark, dry roasted and ground
- 1 tsp caraway seeds, dry roasted and ground
- 1 star anise, dry roasted and ground
- 6 fresh red chillies, finely chopped
- 1 head of garlic, crushed
- 6 red shallots, finely chopped
- 1 kaffir lime, zested
- 10 kaffir lime leaves, finely chopped
- 10 dried chillies, finely chopped
- 10 coriander roots, finely chopped
- 3 stalks lemongrass, finely chopped
- 100 g fresh galangal, finely chopped
- 50 g fresh turmeric, finely chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp ground turmeric
- vegetable oil, for drizzling
- 2 small, whole baby snapper (about 1 kg each)
Instructions
Combine all the ingredients except the oil and fish and moisten if necessary with a little vegetable oil. The paste should be fairly thick and dry.
Score each fish in a criss cross fashion and rub the paste firmly into flesh.
Grill for around 6–7 minutes each and serve with green papaya and water chestnut salad with a nam jim dressing and coconut rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
