Author Notes
Today’s recipe, Indian style fried snapper, is an adaptation from Paul Mercurio’s cookbook ‘Mercurio’s Menu’. Red snapper is a beautiful fish for frying, grilling purposes and being locally sourced, I know I get a fresh catch all the time which really reflects in the taste. —Dhanya Samuel
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Ingredients
- For the fish
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1
whole red snapper
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Dash
Salt
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1 teaspoon
cumin seeds
-
1/2 teaspoon
mustard seeds
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3
curry leaf sprigs
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5 tablespoons
Vegetable oil
- For the marinade:
-
2
shallots
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4
garlic cloves
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2
lemongrass stems
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1 teaspoon
fresh turmeric, chopped
-
2
big red chillies
Directions
- For the fish
-
Clean, wash and pat dry the fish.
- For the marinade:
-
Prepare the marinade by pounding all the ingredients together in a mortar and pestle. It has to be a coarse paste.
-
Season the fish with salt and then apply the marinade. Keep for at least 6 hours, preferably overnight.
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In a pan, heat oil, crackle mustard seeds and add the cumin seeds. Slide the fish in and cook for 5-6 minutes on one side.
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Gently turn over and add the curry leaves on top. Cook covered for another 5-6 minutes or till the fish is done.
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Serve hot with lemon wedges.
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