This is one of the simplest and most satisfying of dish.
Pre, Cooking+ marinade times 22 mins.
Serves 2 – 3.
500 g Red snapper fillet with skin or skinless, Washed, pat dry and boned.
1 (15 ml) tbs gluten free green or red curry paste
2-4 green chillies ( I used birds eye) or your choice and finely chopped.
2 tbs chopped fresh coriander leaves with stem.
1 (15 ml) tbs fish sauce
1 (15 ml) tbs coconut oil or choice of cooking oil.
½ lime or lemon wedge
1. Preheat the oven grill to 220°c (fan forced oven 200°c)
2. Mix all ingredients in a small bowl. Place the fish fillet in shallow tray and rub with the spice mixture. Keep in the refrigerator for at least 30 minutes to marinate.
3. Cook the fish in preheated oven (middle rack) grill or BBQ grill. If you are using oven grill, use the flat (cookie) tray to place the fish fillet. Cook under the grill for 8-10 minutes, without turning it until the fish is cooked through (Marinade can burn a little bit during the cooking times).
4. Place the cooked fish fillet in the serving plate and sprinkle with lime or lemon juice. Garnish with some Asian herbs if you wish.
Serve with steamed rice or any type of fried rice.
For paleo diet serve with steam or roasted vegetables or vegetable salads.
Tips and Hints;
Sea bass, Barramundi, sea bream, king fish, trevally, salmon and trout.
Fish fillet can be a substitute to choice of fish cutlet or whole fish.
For more chili heat, use extra chillies into the marinade, perhaps want less heat than do not add fresh chillies at all.