Red Snapper Roast | How to make Red Snapper Roast

By Thefish Chain  |  21st Apr 2016  |  
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  • Red Snapper Roast, How to make Red Snapper Roast
Red Snapper Roastby Thefish Chain
  • Prep Time

    20

    mins
  • Cook Time

    20

    mins
  • Serves

    2

    People

8

0





About Red Snapper Roast

Inspired by ‘Meen Polichadhu’ recipe. This is a fusion and easy to cook version.

Red Snapper Roast, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Red Snapper Roast is just mouth-watering. This amazing recipe is provided by Thefish Chain. Be it kids or adults, no one can resist this delicious dish. How to make Red Snapper Roast is a question which arises in people's mind quite often. So, this simple step by step Red Snapper Roast recipe by Thefish Chain. Red Snapper Roast can even be tried by beginners. A few secret ingredients in Red Snapper Roast just makes it the way it is served in restaurants. Red Snapper Roast can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Red Snapper Roast.

Red Snapper Roast

Ingredients to make Red Snapper Roast

  • Red Snapper (Slices) - 2 (Palm Size)
  • Tomato - 2 (Big Size)
  • Onion (Finely Sliced) - 2 (Big Size)
  • Ginger-Garlic Paste - ½ Teaspoon
  • Red Chilli Powder - ½ Teaspoon
  • Turmeric Powder - ½ Teaspoon
  • Fish Fry Masala - 1 Teaspoon
  • Fennel Seed - Little
  • Green Chilli - 2 (Long Slits)
  • Curry Leaves - 1 sprig
  • Coriander Leaves - 1 Sprig
  • Oil - As required
  • Sugar - A pinch
  • Salt - As required

How to make Red Snapper Roast

  1. Clean the fish. Add red chilli powder, turmeric powder, fish fry masala and little salt to the fish and marinate for a while.
  2. Boil the tomatoes and peel off the skin. Grind it and make a puree.
  3. Heat up little oil in a pan. Fry the fish slices for 3 minutes each side.
  4. Let the fish be only half-fried as it would be cooked again. Keep the half-fried fish aside.
  5. Heat oil in a pan and add fennel seed and curry leaves.
  6. Then add onion and sauté until it turns golden brown.
  7. Sprinkle a small pinch of Sugar. Though it may not give the complete caramelized effect it will enhance the taste and bring out a glossy look.
  8. Add green chillies and ginger-garlic paste. Cook till its raw smell is gone.
  9. Now add the tomato puree and stir often till it’s done. Add salt according to taste.
  10. Now take out half the quantity of masala.
  11. Spread the masala in the pan evenly and place the half-fried fish slices on it. Cover the fish pieces with remaining masala which was taken out earlier.
  12. Make sure the masala is not dry. A little olive oil can be sprinkled if required.
  13. Cook the fish pieces for 3 minutes each side. Handle the fish pieces with care while turning it with the masala.
  14. Sprinkle the chopped coriander leaves and serve hot.

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