← All recipes

🍽️ Crispy Baked Red Snapper with Ginger-Lime Dip

350 kcal · 30 min · 4 servings

Ingredients

• 30 g Ginger (1 piece)
• 0.5 Lime
• 3 tbsp Soy sauce
• 1 tbsp Sweet chili sauce
• 2 bunch Spring onions
• 1 tbsp Oil
• 0.5 bunch Basil
• 300 g Red mullet fillet (6 Red mullet fillets)
• Salt
• coarsely ground pepper
• 35 g Asian rice pastry

Instructions

1. 1. Peel the ginger using a vegetable peeler.
2. 2. Grate the peeled ginger finely.
3. 3. Squeeze the lime.
4. 4. Mix the lime juice with the grated ginger, soy sauce, and chili sauce.
5. 5. Clean the spring onions.
6. 6. Wash the spring onions.
7. 7. Cut the spring onions into 4 cm long pieces.
8. 8. Heat the oil in a pan.
9. 9. Fry the onion pieces over high heat.
10. 10. Stir the onions constantly.
11. 11. Fry the onions for 2 minutes.
12. 12. Deglaze the onions with the seasoning sauce.
13. 13. Distribute the onions and sauce in a baking dish.
14. 14. Wash the basil.
15. 15. Shake the basil dry.
16. 16. Pluck the basil leaves off the stems.
17. 17. Sprinkle the basil leaves over the onion mixture.
18. 18. Rinse the fish fillets.
19. 19. Pat the fish fillets dry.
20. 20. Season the fish fillets with salt.
21. 21. Season the fish fillets with pepper.
22. 22. Place the fish fillets skin-side up on the onion mixture.
23. 23. Crush the Asian pastry coarsely with a spoon.
24. 24. Sprinkle the crushed Asian pastry over the fish fillets.
25. 25. Preheat the oven to 200 °C.
26. 26. Bake the fish in the preheated oven.
27. 27. Bake the fish for about 10 minutes.
28. 28. Lift the fish out of the dish.
29. 29. Serve the fish with the onion mixture.

Nutrition per serving

• kcal: 350
• Protein: 37 g · Fett/Fat: 10 g · Carbs: 25 g