Oven-Baked Snapper with Creamy Tahini and Crispy Tempura Veggies
Delight in this exquisite dish of oven-baked whole fish, perfect for any special occasion or family dinner. The tender and flaky red snapper (or sea bream) is enveloped in a zesty marinade of lime and white wine, infusing the fish with bright citrus flavors and aromatic herbs. Served with a luxurious tahini sauce, it adds a nutty and creamy element to the dish. Accompanying the fish are a vibrant assortment of tempura vegetables, featuring a crunchy texture that contrasts beautifully with the moist fish. This recipe allows for flexibility; feel free to swap in your favorite vegetables or seafood. Experience a gourmet feast in the comfort of your home with this stunning recipe!
N/A
Servings
295
Calories
32
Ingredients
Ingredients
red snapper or sea bream
2 medium (cleaned and gutted)
lime juice
1/3 cup (freshly squeezed)
dry white wine
1/2 cup (n/a)
water
1/2 cup (n/a)
lemongrass
1 tablespoon (fresh, finely chopped)
fresh coriander
1/4 cup (coarsely chopped)
fresh parsley
1/4 cup (coarsely chopped)
tahini paste
3/4 cup (n/a)
water
3/4 cup (n/a)
garlic cloves
2 (crushed)
lime juice
1 1/2 tablespoons (freshly squeezed)
soy sauce
1 1/2 teaspoons (n/a)
fresh coriander
2 tablespoons (finely chopped)
fresh parsley
2 tablespoons (finely chopped)
sugar
3/4 teaspoon (n/a)
egg
1 (lightly beaten)
plain flour
1 cup (n/a)
cornflour
1 cup (n/a)
iced soda water
2 cups (n/a)
carrot
1 (sliced thin with a vegetable peeler)
red capsicum
1 small (seeded and cut into squares)
onion
1 (cut into wedges)
shiitake mushrooms
8 (stems removed and halved)
baby asparagus
8-10 stalks (n/a)
yaki nori
2 sheets (toasted seaweed, cut into squares)
sweet potato
1 small (sliced thinly)
dried wheat noodles
20 g (cut in half for decoration)
primary dashi
1 cup (prepared according to packet)
light soy sauce
1/3 cup (n/a)
mirin
1/3 cup (n/a)
fresh ginger
3 teaspoons (grated)
sugar
1 1/2 teaspoons (n/a)
Instructions
1
Preheat your oven to 190°C (375°F). Prepare two baking dishes for the fish.
2
In a medium bowl, whisk together lime juice, dry white wine, water, lemongrass, fresh coriander, and parsley. Pour equal amounts of this marinade over each fish in the baking dishes.
3
Cover the baking dishes with foil and bake for 25-30 minutes, or until the fish is tender and fully cooked.
4
While the fish is baking, prepare the tahini sauce. In a blender or food processor, combine the tahini paste, water, crushed garlic, lime juice, soy sauce, finely chopped coriander, finely chopped parsley, and sugar. Blend until smooth and combined.
5
Transfer the tahini mixture to a small saucepan and heat gently over medium heat until thickened slightly; set aside.
6
For the tempura vegetables, wash and prepare your chosen vegetables. Cut seaweed (nori) into 5 cm squares, halve them, and then cut them into strips. Set aside.
7
In a bowl, mix together the beaten egg, plain flour, cornflour, and iced soda water until the batter is slightly lumpy—do not overmix.
8
Heat oil in a wok or deep pan to 170°C (340°F). Lightly dust the chopped vegetables (excluding seaweed) with flour. Dip each piece into the tempura batter, allowing excess to drip off, then carefully add to the hot oil.
9
Fry in small batches until golden brown and crispy, about 2-3 minutes. Drain on paper towels.
10
Lastly, deep fry the noodle bunches and set them aside for garnish.
11
Prepare the dipping sauce by mixing the ingredients in a small bowl. Serve the baked fish topped with tahini sauce alongside a platter of crunchy tempura vegetables and individual bowls of dipping sauce.
Nutrition Information
12.5
Fat
28.25
Carbs
21
Protein
Frequently Asked Questions
Frequently Asked Questions
What type of fish is used in this recipe?
The recipe calls for two medium red snappers or sea breams, cleaned and gutted.
What is the recommended oven temperature for baking the snapper?
Preheat your oven to 190°C (375°F) for baking the fish.
How long should the fish bake in the oven?
The fish should be baked for 25-30 minutes until it is tender and fully cooked.
What ingredients are used in the snapper marinade?
The marinade consists of lime juice, dry white wine, water, lemongrass, fresh coriander, and parsley.
How is the creamy tahini sauce prepared?
Blend tahini paste, water, garlic, lime juice, soy sauce, coriander, parsley, and sugar until smooth, then heat gently until thickened.
What vegetables are recommended for the tempura?
The tempura includes carrot, red capsicum, onion, shiitake mushrooms, baby asparagus, and sweet potato.
What is the secret to a good tempura batter?
Mix the egg, plain flour, cornflour, and iced soda water until the batter is slightly lumpy; do not overmix.
What temperature should the oil be for frying tempura?
The oil should be heated to 170°C (340°F) in a wok or deep pan.
How should the carrots be prepared for this dish?
Carrots should be sliced thin using a vegetable peeler.
How do you prepare the yaki nori for frying?
Cut the toasted seaweed sheets into 5 cm squares, halve them, and then cut them into strips.
What serves as the garnish for this meal?
Deep-fried dried wheat noodle bunches are used for decoration and garnish.
What are the ingredients for the tempura dipping sauce?
The dipping sauce is made from primary dashi, light soy sauce, mirin, grated fresh ginger, and sugar.
How many calories are in a serving of this dish?
Each serving contains approximately 295 calories.
What is the protein content of this recipe?
The dish provides 21 grams of protein per serving.
How much fat and carbohydrates are in the recipe?
The recipe contains 12.5g of fat and 28.25g of carbohydrates.
What should be done to the vegetables before dipping them in batter?
Lightly dust the chopped vegetables with flour before dipping them into the tempura batter.
How long does it take to fry the tempura vegetables?
Fry the vegetables in small batches for about 2-3 minutes until golden brown and crispy.
Why is the fish covered with foil during baking?
Covering the dish with foil helps keep the fish moist and ensures it cooks evenly in the marinade.
What type of wine is best for the fish marinade?
A dry white wine is recommended for the marinade to provide a bright, acidic flavor.
How do you prepare the shiitake mushrooms?
Remove the stems from 8 shiitake mushrooms and cut them in half.
How should the red capsicum be cut?
The red capsicum should be seeded and cut into squares.
What is the preparation for the fresh lemongrass?
The lemongrass should be fresh and finely chopped, using about 1 tablespoon.
How is the garlic prepared for the tahini sauce?
Two garlic cloves should be crushed before being added to the blender.
What type of water is used in the tempura batter?
Iced soda water is used to ensure the tempura batter remains light and crispy.
How should the onion be sliced for tempura?
The onion should be cut into wedges.
What is the primary dashi used for?
The primary dashi is the base for the tempura dipping sauce.
Can I substitute the fish in this recipe?
Yes, the recipe description suggests you can swap in your favorite seafood if snapper or sea bream is unavailable.
How much tahini paste is required?
The recipe requires 3/4 cup of tahini paste for the sauce.
What is the preparation for the sweet potato?
One small sweet potato should be sliced thinly for frying.
How is the final dish served?
Serve the baked fish topped with tahini sauce alongside the tempura vegetables and individual bowls of dipping sauce.