Low-FODMAP | Gluten-free | Dairy-free
Serves 4 · about 40 minutes
Turmeric, lemongrass and kaffir lime make a fragrant paste for snapper baked in foil-and-paper parcels, so the fish steams in its own juices and stays beautifully moist. Best eaten hot and fresh, with plenty of herbs and a squeeze of lime. Lovely with garlic rice and stir-fried bok choy alongside.
Ingredients
- 600g snapper fillets, skin on
- 1 tsp ground turmeric
- 2 tbsp garlic-infused oil
- 1 red chilli, chopped
- 1 lemongrass stalk, finely grated
- 2 kaffir lime leaves, chopped, plus extra to serve
- 3 tsp sesame oil
- Fresh mint and coriander leaves, to serve
- 1 lime, cut into wedges, to serve
Method
- Preheat the oven to 200°C.
- Put the turmeric, garlic oil, chilli, lemongrass and kaffir lime into a mortar and pestle and pound to a rough paste.
- Mix with 2 teaspoons of the sesame oil and season with salt and pepper.
- Brush the mixture over the fish.
- For each parcel, stack two 50cm squares of foil and lay a 50cm square of baking paper on top. Fold the foil up around the paper to make a loose bowl shape.
- Place a piece of fish in the middle of each bowl and drizzle over 1 tablespoon of water. Fold and scrunch the ends together to seal into a parcel.
- Bake for 10–15 minutes, or until the fish is cooked through.
- Serve each piece with plenty of mint and coriander, extra kaffir lime, and a lime wedge.
Tips
- Check the fish early — thin fillets can be done in 10 minutes, and snapper dries out quickly once overcooked. It’s ready when it flakes easily and is opaque through the middle.
- The parcels can be assembled a few hours ahead and kept in the fridge, then baked straight from cold (add a minute or two to the time). Don’t freeze them.
- No mortar and pestle? Finely chop everything and mash with the back of a fork, or pulse briefly in a small processor.
- If you can’t get kaffir lime leaves, a little finely grated lime zest is a reasonable stand-in for the aroma.