Ingredients
- Baharat spice blend 1 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp, plus more for the sauce
- Chilli powder 1 tsp
- Garlic paste 2 tsp
- Ginger paste 1 tsp
- Lemon half, juiced, plus more for the sauce
- SpinneysFOOD Pure Sunflower Oil 4 tbsp
- Coconut milk 2 x 400ml
- Onion 1
- Fresh green chilli 1
- Baharat spice blend 1 tsp
- SpinneysFOOD Fine Turmeric 1 tsp
- Whole red snapper 1, approx. 1kg, cleaned with the head kept on
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Dina Macki's samaki wa kupaka (basted snapper with coconut, lemon and turmeric sauce)
Arabic 20 Mins Prep · 35 Mins Cook
- Combine all the marinade ingredients - the baharat, salt, chilli powder, garlic and ginger pastes, lemon and oil in a bowl until you have a loose paste.
- Make 3-4 slits on each side of the fish, then coat the fish with the paste, making sure you work it into the slits. If there is any extra paste, pour it all over the top. Leave to marinate for at least an hour in the fridge.
- Preheat the grill to its highest heat. Line a high-sided baking tray with foil. Place the fish in the prepared tray and grill for 10-13 minutes until the top of the fish is cooked. (Make sure not to place the fish too close to the heat or it may catch.)
- Meanwhile, make the sauce. Thinly slice the onion. Roughly chop the chilli. In a saucepan, combine the coconut milk, onion, baharat and turmeric with the juice of 1 lemon, then add the green chilli. Season to taste, then bring to the boil over a high heat. Once boiling, reduce the heat to medium and leave to simmer while you finish cooking the fish. Taste for lemon and add a little more lemon juice if needed; you want it tangy but not overpowering.
- Turn the fish over and cook on the other side for a further 10-13 minutes. Once this is done, spoon over a ladleful of the coconut sauce and return the fish to the grill for a minute or so until the sauce bubbles. It should deepen in colour and slightly thicken. Repeat with a couple more ladlefuls; you want to use up about three quarters of the sauce, then keep the rest for serving.
- Transfer the fish to a plate and pour over the remaining sauce. Serve with your chosen accompaniments and eat while it’s hot.