Sydney from Brisbane, who was holidays in Melbourne, popped in for a bite to eat on Wednesday night. Given she's currently not so into meat, i decided to have a crack at a fish.
The plan was to do 'Tom's lemon snapper swimming in a chilli and ginger sea', from the Master Chef cookbook. The recipe called for four 375g baby snappers, however South Melbourne market only had 2kg Snappers, the toothpicks i had on hand weren't robust enough to hold open this monster's gut flaps (to make him look like he was swimming) and the thing wouldn't fit into all the fry pans I owned, even if i cut him up, so I had to improvise.
Instead, we stuffed his insides with wedges of lemon, chopped spring onions, julienned ginger, chilli, sliced garlic, olive oil, lemon juice and light soy and popped the bad boy into the oven for 45 mins. We had to bend his tail back and slide it up the side of the oven as he was too big to fit flat! Abracadabra. We had dinner.
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