Barbecued Whole Snapper With Lime And Chilli

Barbecued Whole Snapper With Lime And Chilli

Enjoy a vibrant, flavorful Barbecued Whole Snapper with Lime and Chilli. This dish brings together the fresh taste of snapper with a zesty, spicy kick from lime and chilli—perfect for grilling and sharing. Simple to prepare yet impressive, it’s ideal for warm days and gatherings. Order high-quality snapper from Pearl Seafoods and take advantage of Sydney-wide delivery, bringing fresh seafood straight to your grill for a delicious, restaurant-quality meal at home.

Recipe Information

Serves

6 people

Preparation

20 minutes

Cooking

35 minutes

Difficulty

Moderate

Ingredients

    • 1.5kg whole snapper
    • 1 stick lemongrass, trimmed, halved, cut into 5cm lengths
    • 4 garlic cloves, bruised
    • 6 makrut lime leaves, torn
    • Sliced green onion, to serve
    • Fresh coriander sprigs, to serve
    • Steamed jasmine rice, to serve
    • Lime wedges, to serve
    • Salt, to season

    Dressing

    • 1/2 cup sweet chilli sauce
    • 1/2 cup lime juice
    • 1 tsp caster sugar
    • 1/3 cup light soy sauce
    • 2cm piece fresh ginger, peeled, finely grated
    • 1 1/2 tbsp fish sauce
    • 2 tbsp peanut oil
    • 2 tbsp chopped fresh coriander

Steps

    1. Preheat a barbecue to medium-high with the hood closed. Rinse the fish inside and out under cold running water, then pat dry with a paper towel. Make 3 shallow cuts, about 1cm deep, in the thickest part of each side of the fish.
    2. On a flat surface, place a large sheet of baking paper on top of a large sheet of foil. Position the fish in the center of the paper. Fill the cavity with lemongrass, garlic, and lime leaves. Season the fish with salt and pepper. Fold up the baking paper and foil to enclose the fish, scrunching the foil to secure it.
    3. Barbecue the snapper with the hood closed for 30 to 35 minutes, turning halfway, or until the fish is cooked through.
    4. Meanwhile, prepare the dressing by combining sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil, and coriander in a jug.
    5. Unwrap the fish and carefully transfer it to a serving plate. Drizzle with the dressing and top with coriander sprigs and sliced green onion. Serve with lime wedges and rice.

Featured Product for This Recipe

Chilled Snapper Whole

Chilled Snapper Whole

$25.00

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