KEY POINTS:
This whole-fish dish not only looks impressive, it's delicious and really easy to prepare
Serves 4
1 Tbs tamarind concentrate
2 cm piece of ginger, peeled
3 cloves garlic, peeled
1 shallot, peeled
3 tsp palm sugar, grated
1 fresh red bird's eye chilli
2 kaffir lime leaves
1 Tbs fish sauce
1.5 kg snapper, filleted
2 limes, thinly sliced
1 Tbs fresh dill
1 Tbs coriander
1 Tbs Vietnamese mint
2 red banana chillies, sliced
1. Preheat oven to 180C. In a food processor put the tamarind, ginger, garlic, shallot, sugar, chilli, lime leaves and fish sauce and process until a coarse paste is created.
2. Cut three deep slits on each side of the fish and massage the paste into each.
3. Put the lime slices and some of the fresh herbs into the cavity, reserving some herbs for garnishing. Roast for 30 minutes then let sit for 5 minutes.
4. Scatter with herbs and chilli, then serve with extra limes and rice.
