Red Snapper with Crunchy Crust

Ingredients

• 30 g ginger (1 piece)
• 0.5 lime
• 3 tbsp Soy sauce
• 1 tbsp sweet chili sauce
• 2 bunches spring onions
• 1 tbsp oil
• 0.5 bunch Basil
• 300 g red snapper fillet (6 fillets)
• Salt
• coarsely ground pepper
• 35 g Asian rice crackers

Instructions

1. 1.

   Peel the ginger with a paring knife and grate finely. Squeeze the lime and mix the juice with ginger, soy sauce, and chili sauce.

2. 2.

   Clean and wash the spring onions, cut into 4 cm pieces. Heat oil in a pan and fry the onions over high heat while stirring constantly for 2 minutes.

3. 3.

   Deglaze with the seasoning sauce and spread in a baking dish.

4. 4.

   Wash the basil, shake dry, pluck the leaves and scatter over the onions.

5. 5.

   Rinse the fish fillets, pat dry, season with salt and pepper. Place skin-side up on top of the onion mixture.

6. 6.

   Crush the Asian rice crackers roughly with a spoon and sprinkle over the fillets. Bake in a preheated oven at 200 °C for about 10 minutes. Remove the fish from the dish and serve with the onions.