STEAMED WHOLE SNAPPER with Garlic, Butter, Chilli and Lemon

Kimba’s Original Recipe

This is one of my favorite original recipes. I kinda just mixed all the different flavors together and they worked! It’s also one of those dishes that always receive positive comments from people I serve it to.. and so simple to cook! So I thought I’d share this recipe so you can create something that “looks gourmet” but really easy peazy and requires almost NO effort!
1 whole snapper
80g reduced salt butter, softened
4 tablespoons of Trident Sweet Chilli Sauce
6 tablespoons of Lemon Sauce
1-2 teaspoons of fresh garlic paste (depending on personal preference on how strong you want your garlic taste to be)
Chopped up spring onions to garnish
Preheat the oven at 180 degrees fan-forced.
Grease aluminium foil (at least twice the length of the snapper fish) with half of the butter.
Place the snapper fish on either the left side or right side of the greased aluminium foil.
Spread the garlic paste onto the fish evenly. Then spread the sweet chilli sauce onto the fish evenly on top of the garlic paste. Add the remaining butter on top of the fish as well. Then sprinkle the lemon sauce all over the fish and make sure all sauce stays within the foil.
Fold the other half of the foil over the top of the fish and seal the sides… making sure the snapper is fully covered in foil and sauce remains secure inside the foil.
Bake in oven at 180 degrees fan-forced for approx. 35 mins.
Serve hot. Garnish with chopped spring onions and fried onions.

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