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1 tsp ground cumin
1 tsp ground coriander
rind of 1 lime, grated
2 tbsp lime juice
salt to taste
4 small snapper
1/3 cup plain flour
peanut oil for cooking
Marinade -
2 French shallots, chopped
2 cloves garlic, chopped
2 tsp root ginger, chopped
2 medium chilies, deseeded and sliced |
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Method :
Grind of pound
paste ingredients in a mortar with pestle, or in a food processor. Combine
paste with cumin, coriander, rind, lime juice and salt to make marinade.
Make two slits on each side of the snapper. Brush mixture over fish and
marinate for 1 hour in the refrigerator. Dip fish in flour. Heat oil in a
wok or large frying pan. Cook fish for 2-3 minutes on each side or until
crisp on the outside and cooked through. Serve with the sambals of your
choice.
Serves 4
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