1 small fish, approximately 1.5 kg (tai snapper, red snapper etc.)
1 tablespoon of salt or to taste
1 pinch of black pepper
1 tablespoon of butter or margarine
3 tablespoons of finely chopped onion
1/4 cup of chopped parsley
1 clove of garlic, minced
1 tablespoon of fresh ginger, grated
1/2 cup of shrimp without shells, cleaned and chopped (70 g)
1/4 cup of breadcrumbs from fresh bread
3 tablespoons of chopped coriander or dill
1/2 cup of coconut milk (120 ml)
1 small fish, approximately 1.5 kg (tai snapper, red snapper etc.)
1 tablespoon of salt or to taste
1 pinch of black pepper
1 tablespoon of butter or margarine
3 tablespoons of finely chopped onion
1/4 cup of chopped parsley
1 clove of garlic, minced
1 tablespoon of fresh ginger, grated
1/2 cup of shrimp without shells, cleaned and chopped (70 g)
1/4 cup of breadcrumbs from fresh bread
3 tablespoons of chopped coriander or dill
1/2 cup of coconut milk (120 ml)
Cut the fish into pieces and remove the bones
Season with half the salt and black pepper inside and outside the fish
Preheat the oven to 200°C (hot)
In a medium pan, melt the butter
Add the onion, parsley, garlic, and shrimp
Cook, stirring, for 1 minute
Add the remaining salt, black pepper, and ginger
Remove from heat
Place in a bowl and add the breadcrumbs, coriander or dill, and coconut milk
Mix well
Grease the bottom of a refractory mold with the same length as the fish
Put the fish in it and fill with the shrimp mixture
Close with skewers and string
Pour coconut milk on top
Bake in the preheated oven for about 20 minutes, occasionally sprinkling with the liquid from the baking dish
If you notice that the liquid is drying out, add 1/2 cup of water to the baking dish and mix
Check if the fish is done by poking it with a fork
If the fish breaks apart into flakes, it's done
351 calories per serving
Continue serving champagne or dry white wine
$ Bairrada Luis Pato 95, Portugal
$$ Tocai Friulano 95 Livio Felluga, Italy; Riesling Hugel 94, France
