Sambal is a traditional Malay hot chili, and the banana gives the red snapper a light aromatic smoked when you cook them together.
* 1 red whole red snapper*
* 1 garlic clove, finely grated
* 2 tbsp fish sauce
* 2 tbsp fresh lime juice
* 2 tbsp hot chili paste (such as sambal oelek)
* 1 tbsp brown sugar
* 1 stalk of lemongrass
* Cooking (for drizzling)
* Lime (for serving)
* Banana leaf
* Clean, give the whole fish a few sides cut, and pat dry the fish. It needs to be dry before seasoning.
* Season both sides of the red snapper with salt. Place on a banana leaf. Set aside.
* Smack at stem of the lemongrass and place it in the stomach of the fish
* In a small bowl, mix the garlic, fish sauce, lime juice, chili paste, and brown sugar; spoon over snapper, making sure marinade penetrates score marks.
* Heat the air fryer at 200 degree.
* Drizzle snapper with oil and broil it.
* Broil until charred in spots and cooked through estimated 30mins on 200degree.
* Serve immediately and squeeze the lime before eating.
– Blucurrent has Grouper, Red Snapper and Barramundi whole fish or fillets as alternatives.
– Blucurrent fish comes gilled, gutted and descaled so it’s easy to prepare.
– Thaw the frozen fish in its original sealed bag; at room temperature (kitchen sink) for 4 hours or in the fridge for at least 12 hours. Skip this if it’s not a frozen fish.
– Give the whole fish a cut on each side, it will help with even broiling and easier to check on the fish done-ness.
Do not bake it over aluminum wrap as it will actually trap the fish juice and will not give you a good char to the fish.