Whole Fish with Chilli Achar
Don't be intimidated by cooking a whole fish, it's really simple and straightforward. Here we used a 1.5kg Crimson snapper but any whole fish that you like to eat would be suitable. Make sure it has been descaled and cleaned inside by the fish shop.
Pre heat oven to 190c This cooking time is based on this size of fish. This would feed 2-3 people.
INGREDIENTS
1 whole fish, descaled and cleaned inside
olive oil
1 lemon sliced
fresh coriander
2-3 tablespoons Chilli Achar
Asian style slaw to serve
INSTRUCTIONS
Pre heat oven to 190c.
Rinse and pat the fish dry. and transfer it to a baking paper lined roasting tin or baking sheet.
Score the fish. Use a knife to cut slits about an inch apart across the top of the fish. They do not need to be super-deep — just enough to cut through the skin.
Brush the fish thoroughly with olive oil. Be really generous with the olive oil as this will help the fish to crisp up. Rub the fish with salt and pepper for seasoning.
Stuff the cavity with aromatics. For this recipe I would recommend fresh coriander and lemon slices.
Cooking. Initially bake the fish for 20 minutes, then remove from the oven, spoon 2-3 generous tablespoons of chilli achar on the top side of the fish, spread it around into the skin with the back of a spoon and return to the oven for another 15 minutes.
Serve with an Asian style slaw.
