For the fish
1.5 kg of snapper, cut into 2 thick fillets
Lime juice from 1 lime
Salt to taste
For the filling
500 g of shrimp with shell or 250 g of peeled and deveined shrimp
Medium onion, chopped into pieces
2 cloves of garlic, minced
1 piece of ginger (about 2 cm) or 1 tablespoon of grated ginger
2 slices of bread
1 tablespoon of red pepper sauce
Salt to taste
For the sauce
120 ml of coconut milk or to taste
120 ml of water
4 tomatoes, peeled and seeded
1 tablespoon of lime juice
Salt to taste
For the fish
1.5 kg of snapper, cut into 2 thick fillets
Lime juice from 1 lime
Salt to taste
For the filling
500 g of shrimp with shell or 250 g of peeled and deveined shrimp
Medium onion, chopped into pieces
2 cloves of garlic, minced
1 piece of ginger (about 2 cm) or 1 tablespoon of grated ginger
2 slices of bread
1 tablespoon of red pepper sauce
Salt to taste
For the sauce
120 ml of coconut milk or to taste
120 ml of water
4 tomatoes, peeled and seeded
1 tablespoon of lime juice
Salt to taste
Prepare the fish: the night before, with a sharp knife, open each fillet along its length without separating them
Season both fillets with salt and lime juice
Prepare the filling: if you have bought shrimp with shell, clean it
Put the cleaned shrimp in a processor with onion, garlic, ginger, bread, red pepper sauce, and salt
Process until smooth
Spread half of the filling over one side of each fillet
Fold the other side over the filling and press firmly to form a sandwich
Place the fish in a baking dish and reserve
Prepare the sauce: beat all the ingredients in a blender or process them
Pour the mixture over the fish, cover with aluminum foil, and refrigerate for at least 24 hours
You can keep the fish refrigerated for no more than 24 hours before serving
At the time of serving, preheat the oven to 250°C (very hot) and bake the fish for 30-40 minutes, covered with aluminum foil
Test by spearing the meat with a fork
If it's ready, it will flake apart
Remove from the oven and serve immediately
206 calories per serving
