cookSpiced Snapper

From: gourmettraveller.com.au
SERVES 6

2 tbsp coriander seeds
1 tbsp cumin seeds
2 cloves
½ cinnamon quill
1 star anise
20 gm (4cm piece) ginger, finely grated
5 garlic cloves, coarsely chopped
3 long green chillies, seeds removed, coarsely chopped
2 cups (loosely packed) coriander
1 lime, rind finely grated, thinly sliced
50 ml vegetable oil
50 ml white wine vinegar
1 snapper (about 2.5kg), scaled and cleaned
Tomato and cucumber salad
200 ml white wine vinegar
110 gm (½ cup) caster sugar
500 gm vine-ripened plum truss tomatoes, halved
1 telegraph cucumber, cut into 2cm pieces
½ Spanish onion, finely chopped
1 garlic clove, finely chopped
½ cup (loosely packed) coriander, coarsely chopped

Dry-roast coriander and cumin separately until fragrant (1-2 minutes), reserve half the cumin seeds for salad, then finely grind remainder in a spice grinder with cloves, cinnamon and star anise. Process remaining ingredients (except snapper and sliced lime) in a food processor, add dry-roasted spices and combine to form a paste. Rub snapper with paste, cover with plastic wrap and refrigerate to marinate (6 hours-overnight).

Preheat oven to 200C. Place lime slices inside snapper cavity. Wrap snapper in aluminium foil, place on a roasting tray and cook until just cooked through (35-40 minutes).

Meanwhile, for tomato and cucumber salad, combine vinegar and sugar in a small saucepan, stir over medium heat until sugar dissolves, then simmer until slightly thickened (3-4 minutes) and set aside to cool. Combine tomato, cucumber, onion, garlic and reserved cumin seeds in a bowl. Pour over vinegar mixture, then refrigerate until cold. Stir through coriander, season to taste and serve with snapper.

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