Malaysian Red Snapper with Lime Leaves #FishFridayFoodies

I have always been a lover of seafood and just loved that Wendy Klik of A Day in the Life on the Farm started this new group of Fish Friday Foodies of Fish food lovers.

Red Snapper is a low-calorie, lean source of protein rich in selenium, Vitamin A, potassium and Omega-3 fatty acids. Besides this is quite a flavoursome fish as well.

I grew a small potted lime plant in my balcony at my last place of residence. After a few months of seeing some produce from the plant, sadly I had to let go of it as it became diseased. Hopefully if ever I move into a home with a better garden area, I will attempt at growing the lime tree :)

Now while I had a chance to use the produce off my young lime plant, I made this Red Snapper with Lime leaves. The fragrance throughout my home that day was amazingly uplifting and fabulous.

You need:

• 1 kg Red Snapper, cleaned and cut into medium sized pieces
• 2 large shallots, quartered
• 1/2 tbsp Peppercorns
• 3-4 Star Anise
• 4-5  Lime Leaves + 2-3 for garnish
• 3-4 garlic cloves, crushed and quartered
• 2 tsp Freshly Ground Coriander
• 1/2 tsp ground turmeric
• 1 tsp fennel seeds
• 1 cinnamon stick
• 1 tbsp cooking oil
• 2 tsp sugar
• 2 red chilies quartered
• 250ml of coconut milk
• Zest of 1 small lime
• Salt to taste
• Drinking water, heated

The Make:
Preparation Time: 15 minutes | Cooking Time: 30-40 minutes | Serves 4-6 adults

1. Heat 1/2 tbsp oil in a clay pot or a wok and toss in the star anise, fennel seeds, red chilies, cinnamon sticks and set aside after a minute.

2. In the same pot, add the remaining oil and toss in the shallots and saute till translucent on medium heat.

3. Next add the garlic, coriander, turmeric, salt and peppercorns and saute for another minute or until the spices leave the sides of the pot and is cooked. 

4. Lower the heat and pour half the quantity of coconut milk, sugar and pour in a cup of heated water.

5. Add in the the sauteed spices earlier set aside and turn to medium heat again for a minute or until heated but not to a  rolling boil.

6. Lower the heat and then add the Red Snapper fish pieces, lime zest and lime leaves. Cover and cook for 30 minutes and then check if cooked well. If not increase by 5 minutes and check. Once cooked add the remaining coconut milk and allow to heat not boil else it will split.

7. Serve hot aside piping hot bowl of steamed rice of your choice. Garnish with lime leaves.

Bon Appetit!

Would you like to join Fish Friday Foodies?  We post and share new seafood/fish recipes on the third Friday of the month.  To join our group please email Wendy at wendyklik1517@gmail.com.

Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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