Baked whole Exmouth Red Emperor with prawns and lemongrass | Gluten Free | Fructose Friendly
Author: 
Recipe type: Seafood
Cuisine: Modern Asian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 400 gm cherry tomatoes
  • ½ cup extra virgin olive oil
  • 1 bunch tarragon
  • Cracked white pepper
  • 2 teaspoons sea salt
  • 1 tablespoon red wine vinegar
  • 1 x 2-3kg whole Red Emperor, scaled, cleaned and gutted
Prawn and lemongrass stuffing
  • 320gm fresh uncooked prawn meat, roughly chopped
  • 2 tablespoons finely diced lemongrass
  • 2 garlic cloves
  • 1 tablespoon finely sliced ginger
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon gluten free soy sauce/tamari
  • 1 teaspoon white sugar
Garnish
  • 1 tablespoon very finely sliced lemongrass cut on the diagonal
  • 1 tablespoon finely sliced large red chilli
Instructions
  1. Preheat oven to 150C (300F).
Roasted tomatoes (I don’t start cooking these until the fish has been in the oven for 30 mins, see below)
  1. Place the cherry tomatoes in a large roasting tin, drizzle with half of the olive oil and sprinkle with tarragon sprigs, pepper and half the salt.
  2. Cover the tin with foil and roast for 30 minutes.
  3. Removed foil and roast for a further 5 minutes or until the tomatoes are soft and wilted. Remove tomatoes from the oven and set aside to cool slightly before drizzling with vinegar and sprinkling with the remaining salt.
Baked Red Emperor
  1. Meanwhile, put all the stuffing ingredients in a bowl and mix well. Pat fish dry with paper towel and place on a large, oiled oven tray. Fill fish cavity with stuffing mixture, drizzle with the remaining olive oil and sprinkle with a little pepper. Wrap the tail of the fish in foil to prevent it burning when in the oven.
  2. Cover tray the whole tray with foil and bake for 30 minutes. Remove foil and roast for a further 25-35 minutes depending on the size of the fish, it should be just cooked through when tested. The flesh should be white through to the bone. If the flesh is still translucent, cook for another minute or so.
  3. Carefully slide the fish into a large, shallow bowl. Pour over reserved tomatoes with their pan juices and garnish with lemongrass and chilli. Serve immediately.
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/04/baked-whole-exmouth-red-emperor-filled-prawns-gluten-free-fructose-friendly/