Crispy Thai Chili Snapper

• 2 None whole snapper
• 4 cloves garlic, minced
• 1.5 oz chopped fresh lemongrass
• 1/2 cup chopped fresh cilantro
• 2 None small fresh red chilies, seeded, finely chopped
• 4 tbsp mild sweet chili sauce
• 1 tbsp grated fresh ginger
• 1 tbsp Thai red curry paste
• 2 tbsp lime juice
• None None steamed rice and lime wedges, to serve (optional)

1. Make 4 deep slits diagonally across both sides of fish. Place in a shallow baking dish.
2. Combine garlic, lemongrass, cilantro, chilies, 2 tbsp chili sauce, ginger, curry paste and lime juice. Pour over fish, cover and chill for up to 3 hours.
3. Preheat oven to 350u0b0F.
4. Cover baking dish with a lid or foil and bake for 35 mins, or until fish is almost tender.
5. Turn on broiler. Uncover fish and brush with remaining chili sauce. Broil for 10 mins, or until skin is browned and crisp.
6. Serve with steamed rice and lime wedges, if desired.

snapper, garlic, fresh lemongrass, fresh cilantro, red chilies, sweet chili sauce, ginger, red curry, lime juice, rice

Taken from recipes-plus.com/api/v2.0/recipes/33274 (may not work)