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We tried our hand at making a 'Thai Chili Fish' dinner last night. Saw a lovely Yellowtail Snapper swimming in a tank at the local supermarket, had it cleaned and de-scaled, and brought it home. Marinated for a few hours in a mix of crushed lemongrass, garlic, ginger, Thai Red curry paste, a couple of Thai peppers, sweet chili sauce, cilantro, a dash of Nam pla, and lime juice, then baked for 50 minutes in a hot air oven so the skin was nice a crispy.... We are DEFINITELY going to make this one again!!
Stitchawl
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