For the fish
1.5 kg of snapper cut into 2 thick fillets
Lemon juice from 1 lemon
Salt to taste
For the filling
1 kg of shrimp with shell or 500 g of peeled shrimp
1 medium onion, cut into pieces
2 cloves of garlic, minced
1 piece of 2 cm ginger or 1 tablespoon grated ginger
2 slices of bread crust
1 tablespoon red pepper sauce
Salt to taste
For the sauce
1/2 cup coconut milk (120 ml) or to taste
1/2 cup water
4 tomatoes, peeled and seeded
1 tablespoon lemon juice
Salt to taste
For the fish
1.5 kg of snapper cut into 2 thick fillets
Lemon juice from 1 lemon
Salt to taste
For the filling
1 kg of shrimp with shell or 500 g of peeled shrimp
1 medium onion, cut into pieces
2 cloves of garlic, minced
1 piece of 2 cm ginger or 1 tablespoon grated ginger
2 slices of bread crust
1 tablespoon red pepper sauce
Salt to taste
For the sauce
1/2 cup coconut milk (120 ml) or to taste
1/2 cup water
4 tomatoes, peeled and seeded
1 tablespoon lemon juice
Salt to taste
Prepare the fish: the night before, with a sharp knife, open each fillet along its thickest part, lengthwise, without separating them
Season both fillets with salt and lemon juice
Prepare the filling: if you bought the shrimp with shell, clean it
Place the cleaned shrimp in a processor with the onion, garlic, ginger, bread crust, red pepper sauce, and salt
Process until you get a homogeneous mixture
Spread half of the filling over one side of each fillet
Fold the other side without filling on top and press well to form a sandwich
Place the fillets in a baking dish and reserve
Prepare the sauce: beat all ingredients in a blender or process
Pour the mixture over the fish, cover with aluminum foil, and put it in the freezer
You can keep the fish in the fridge for up to 24 hours
When serving, preheat the oven to 250°C (very hot) and bake the fish for 30-40 minutes, covered with aluminum foil
Test by inserting a fork into the meat
If it's right, it will separate into flakes
Remove from the oven and serve immediately
206 calories per serving
