Coriander Baked Hamour

The combination of lime, garlic, coriander and sesame oil I believe can take a simple white fish to extraordinary delicious heights. Such an easy sauce to make with a truly sublime taste. Ask your fish monger to prepare the fish, smother in the sauce and basically bake whole and served directly to the table.

I also have another recipe you may wish to try using this amazing flavoursome sauce. Do please check out and try Baked Green Salmon

This wonderful sauce is also very good with with prawns Coriander Prawns

30 minutes

30 - 40 minutes

180˚C

Ingredients

1 large whole Hamour

- cleaned, scaled and gutted
Coriander Sauce:
1 large bunch fresh coriander

- stalk removed
16 cloves of garlic

- papery skin removed
Large piece of root ginger

- washed, peeled and grated
250ml fresh lime juice
500g of sesame oil
Sea salt flakes to taste
Garnish:
Fresh lime quarters, chunks of crusty bread or bowls of sticky white rice.

Instructions

Prepare fish:
01 Ask fishmonger to gut and clean the fish. Check all is clean and wash to remove excess scales if necessary. Dry with kitchen paper.
Prepare sauce:
02 Place all ingredients in a food processor and pulse to a smooth puree.
Prepare to bake:
03 Tear 2 large sheets of tin foil. Oil or butter lightly the top layer of the foil, and then lay the fish on top. Pour coriander sauce all over the fish. Wrap up securely allowing no gaps.
Cook:
04 Place on a flat baking tray in a pre-heated oven, and bake for 30-40 minutes.
05 Serve immediately to the table still wrapped in the tin foil, garnished with heaps of fresh limes and crusty bread or bowls of sticky rice to soak up all the delicious juices.

Notes

Any firm white fish can be used in this recipe and it’s also delicious with prawns. I have even followed this recipe and cooked the sauce over a large salmon fillet.