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“Frm simply her mag.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put the tomato-chilli paste ingredients into a food processor and grind coarsely.
  2. With a sharp knife, cut four slits approx 1cm deep on both sides of fish to allow the seasoning to penetrate and the fish to cook more evenly.
  3. Season the fish with lime juice, salt and pepper.
  4. Stuff the tomato-chilli paste into the slits. Marinate fish for 20mins.
  5. Place the fish on the charcoal grill and cook over a medium heat.
  6. Blance the vege in salty boiling water. After blanching, heat the oil and saute the vege with garlic and onion before seasoning with salt and pepper.
  7. Serve the grilled snappoer with steamed rice.

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