Nestlé Professional Commercial Advisory Chef shares a Zanzibar Style Recipe
Feb 07, 2024
In Partnership with Nestlé Professional
We recently spoke with Nestlé Professional Commercial Advisory Chef and NZChefs Vice President Karl Seidel and he has given us a good insight into the culinary world in 2024. To get us started, he shares a Nestlé Professional Zanzibar Style Turmeric & Coconut Snapper recipe. A whole grilled snapper infused with aromatics and finished with a tangy turmeric and creamy coconut sauce, this dish will hit all the top notes with your customers!
Zanzibar Style Turmeric & coconut snapper
1 Whole snapper
(cleaned and scaled)
80ml Lime juice
4 Garlic cloves
2g Black pepper
30g Ginger, minced
2 Red Chillis, sliced
100g MAGGI® Premium
Coconut Milk Powder
200ml Water (warm)
30g Tamarind paste
65g BUITONI® Sugo al Pomodoro (Coulis)
5g Turmeric powder
5g Coriander, chopped
15ml Sunflower oil
Flaky sea salt
Score the snapper almost to the bone to allow the marinade to penetrate. Place the lime juice, garlic, black pepper, half the salt, minced ginger and sliced chilli in a blender and blitz until smooth.
Coat the fish, rubbing the marinade into the scores, as well as the inside of the snapper. Marinate the fish for at least 2 hours in the refrigerator. Pre-heat grill (a charcoal grill gives a better flavour). In a saucepan, combine the MAGGI® Premium Coconut Milk Powder, warm water, tamarind paste, BUITONI® Sugo al Pomodoro (Coulis), turmeric powder, chopped coriander leaves and remaining salt. Bring the mix to the boil. Now, simmer the mix for 10-12 minutes to reduce and for the flavour to develop.
Oil a grill basket and place the fish in it and onto the grill or alternatively, place on a lined baking tray and cook in the oven or under the grill. Use ²/³ of the coconut sauce to baste the fish while cooking. Turn the fish regularly to ensure even cooking. The flesh will begin to flake in the thickest part when cooked. (Grill time will vary according to the fish size. Make
sure the fish is cooked through). Serve the whole fish on a platter with coconut rice and serve with the remaining coconut sauce on the side.