Baked Whole Snapper, Sambal Sauce

Name: Baked Whole Snapper, Sambal Sauce
Yield: 10
Ingredients: 2000.0g Whole Snapper; 25.0g Turmeric Powder; 5.0g Fine Salt; 5.0g Fine Sugar; 80.0ml Corn Oil; 50.0g Chilli Powder; 20.0g Knorr Chicken Stock 1KG; 200.0g Red Onion, sliced; 100.0g Dried Red Chili, paste, saute; 25.0g Corn Oil; 300.0g Knorr Pronto Italian Tomato Sauce 2KG; 25.0g Fine Sugar

Sambal, a traditional Malay hot sauce, gives the delicious fresh snapper a great flavour boost.

Baked Whole Snapper, Sambal Sauce – - Recipe

Preparing the Fish

Whole Snapper 2000.0 g
Turmeric Powder 25.0 g
Fine Salt 5.0 g
Fine Sugar 5.0 g
Corn Oil 80.0 ml
Chilli Powder 50.0 g
Knorr Chicken Stock 1KG 20.0 g
Knorr Chicken Stock 1KG

20 157 Points

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Per Piece (Pouch) RM19.60

Per Carton (8 x 1 kg) RM156.80

Product added to cart: Knorr Chicken Stock 1KG

Product not available.

Product not available.

Recommended Retail Price

Sambal Sauce

Red Onion, sliced 200.0 g
Dried Red Chili, paste, saute 100.0 g
Corn Oil 25.0 g
Knorr Pronto Italian Tomato Sauce 2KG 300.0 g
Knorr Pronto Italian Tomato Sauce 2KG

31 185 Points

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Per Piece (Can) RM30.90

Per Carton (6 x 2 kg) RM185.40

Product added to cart: Knorr Pronto Italian Tomato Sauce 2KG

Product not available.

Product not available.

Recommended Retail Price
Fine Sugar 25.0 g

Preparation

Preparing the Fish
- Score the fish both side. Mix all ingredients in a bowl, marinated fish for 2 hours.
- Baked in pre heat oven at 150° Celsius, for 35 minutes or until the fish is done.
Sambal Sauce
- Place all ingredients in long charfing dish, bake in pre-heated oven at 170° Celsius, for 15 minutes.
Assembly
- Arranged Baked Whole Snapper on serving plate.
- Served with prepared "Sambal Sauce".