Asian Baked Red Snapper

“Flavor of Asian cuisine is spread all over the world ... when you inculcate the same in your dish - specially when it's roasted fish, that will create different limelight to your menu.”

Baby red Snapper - 1pc (350-400 gm)
Dark soya sauce - 20 ml
Oil - 50 ml
Raw Mango - 50 gm
Red Pepper - 1 medium
Onion - 2 medium
Spring Onion - 30 gm
Ginger - 20 gm
Garlic Cloves - 15 pcs
Fresh Coriander - 10 gm
Whole Red Chilli - 25 gm
Salt - to taste
Sugar - 1 tsp
Chilli Garlic Paste - 30 gm
White Vinegar - 100 ml

Method

Chilli paste: - Boil the red chilies for few mins and make smooth paste.

Roast bell pepper: - Roast the bell pepper in moderate flame. Wash, de-seed & clean the pepper nicely.

Sauté: - Sauté sliced onion – 2 pcs medium & garlic clove around 10 cloves, till golden brown.

Marination mix: -
Chop all the aromatic vegetables along with roasted Bell pepper.
Chop Mango, ginger, coriander and sautéed onion garlic, mix all together and chop finely.
Take the above mixture and add the red chilli paste – 1tsp, pinch of sugar, salt to taste, dark soya – 20ml, chilli garlic paste-30 gm, white vinegar – 100ml, oil 50ml, mix all together. Mix pinch of corn flour.

Roasting: -
Roast on a preheated oven for 25-30 mins at 180 degrees Celsius.
Garnish with coriander, can flambé with flame torch (optional).