How to Make Indian Barbecued Snapper with Coconut and Green Mango Asian Cooking Recipe Cuisine

India Barbecued Snapper with Coconut and Green Mango

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

2 large snappers, about 1 lb each

2 tsp salt to season the snappers

1 green mango, sliced

Banana leaves (or aluminum foil) to wrap the fish 

PASTE:

1 tsp cumin seeds, toasted

6 cloves garlic, coarsely chopped

1/2 tsp ground turmeric

8 green chilies, deseeded

1 cup fresh cilantro leaves, coarsely chopped

1/2 fresh coconut grated or 1/2 cup desiccated coconut soaked in warm water for 30 minutes

2 tsp sugar

Directions:

Make gashes into each side of the fish and rub inside and outside with the salt. Push the salt into the gashes. Set aside for 30 minutes.

To make the spice paste, place the toasted cumin seeds in a mortar and grind to a powder. Add the garlic, turmeric, chili, coriander and coconut and grind to a paste. Add the sugar and stir to combine.

Rub the fish on the inside and outside with the spice paste, place the green mango slices on top and wrap each fish in banana leaves or aluminum foil. Let marinate in the refrigerator for about 1 hour.

Prepare the grill with medium and high zones.


Just before grilling, oil the hot grate. Place the wrapped fish on the grate over the high heat zone and grill for 20 - 30 minutes. If the banana leaves start to burn, move to the medium zone. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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