INGREDIENTS:
Red Snapper: Whole fish
Prawns and squid: 25 gms
Sear fish: 25 gms
Onion and garlic: 10 gms
Celery: 5 gms
Butter or Olive Oil: 25 gms
Curry powder: one pinch
Lime Juice: one drop
Leeks: for garnish
Salt: to taste
METHOD:
Clean and debone the red snapper. Clean and finely chop squid, prawns and sear fish. Sauté in olive oil or butter along with onion, garlic, celery and curry powder. Add leeks, salt and lemon juice.
Stuff the red snapper with prepared contents. Steam or grill the fish. Serve hot.
Executive Chef T. Thirunavukarasu is currently with Hotel Grand Gardenia at Mannarpuram. An expert in vegetable carving, he has six years of culinary experience. Continental food is his forte while he is also a barbecue specialist.
