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I chose a snapper called plaka thong daeng or red snapper because I was in Thailand, it was a pike-perch in Panama and in the Mediterranean it was a capon or a beautiful gilthead bream...
These are ciguatera-free fish if you are in tropical or intertropical waters, delicious prepared and baked.
Whole fish baked Free Spirit style
Ingredients required
Here is the list of ingredients you need to make the recipe:
Ginger
Onions or shallots
Coriander roots
Galanga
Garlic
Lime or lemon (without the peel)
Thyme
Crushed combava leaves
Lemongrass (crushed split stick or chopped soft part of the stem)
Olive oil
Salt and pepper
White wine or stock
The preparation
The piece to be roasted: It is a whole fish, gutted, scaled and cooked in an oven at 210 degrees for 30 to 45 minutes, or even 1 hour depending on its size.
The stuffing: Choose your ingredients according to the fish, its origin, and your desire to share.
Finely dice ginger, onions or shallots, coriander root, galangal, garlic, lime or lemon (without the zest) and fry this aromatic garnish in a pan, adding thyme, crushed combava leaves (which release their aromas), lemongrass (split stick, crushed, or chiselled off the soft part of the stem).
Using a brush, coat the fish with olive oil and add salt and pepper.
Fill the piece with this aromatic stuffing without binder where the entrails and gills were in its head.
Place it on a roasting tin, then arrange strips of tomato on its back, with more olive oil, salt and pepper.
You can moisten the bottom of the dish with a glass of water, white wine or stock and bake for as long as necessary.
The stuffed piece where the ingredients are mixed together is full of flavour and ready to be eaten.
Feel free to leave me a comment below and share your experience in preparing the recipe.
Bon appétit, Sonia
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