Submitted by: Ramzi | Date Added: 18 Jul 2010 Listed in: Lebanese Fish . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 2 x 500g snapper
• 1 tbsp grated fresh ginger
• 2 tsp ground sweet paprika
• 2 onions, sliced
• 1/4 cup water
Tahini and Chili Sauce:
• 1/2 cup tahini
• 1 tbsp honey
• 1/3 cup lemon juice
• 1/2 cup water
• 1/2 tsp chili sauce
Preparation
• Preheat oven to 180C.
• Brush a deep ovenproof dish with melted butter or oil.
• Score each side of snapper in a diamond pattern.
• Rub with ginger and sprinkle with paprika.
• Place half the onions in prepared dish.
• Add fish and cover with remaining onions.
• Add water, cover dish and bake 30 minutes or until fish flakes when tested with a fork.
To make tahini and chili sauce:
• Heat ingredients until warmed through.
• Remove fish from dish and serve with sauce.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
