It’s quick and easy to throw together, and is light enough not to weigh you down when you head out for a swim or take on the family in a game of backyard cricket. You can use your favourite citrus fruits to flavour the fish, and tailor the spice level to suit your tastebuds.
This Asian-style BBQ snapper is a refreshing summer feast.
Prep time
10m
Cook time
40m
Serves
4
Ingredients
22
Ingredients
For the fish- 2 medium-sized whole baby snappers (ask fishmonger to gut and scale)
- 1 lime, sliced
- 1 lemon, sliced
- 2 spring onions
- 1 bunch coriander
- 2cm ginger, peeled
- 1 tbsp fish sauce
- 1 lime, juiced
- 1/2 orange, juiced
- 2 garlic cloves, peeled
- 1 tsp turmeric
- 1 tsp white pepper
- 2 tbsp sriracha
- 1 red Thai chili (optional)
- 1 bunch coriander, chopped (separate the chopped roots from the leaves and stems)
- 1 large green mango, peeled and cut into thin strips
- 3 spring onions, chopped
- 1/4 purple cabbage, shredded
- 1/2 orange, juiced
- 1 tbsp sesame oil
- 1 tbsp olive oil
- Toasted shaved coconut (optional)
Method
Step 1:
Place all of the marinade ingredients into a food processor and blend until smooth.
Step 2:
Score both sides of the fish with 4 or so diagonal slices. This allows the marinade to get into the flesh and also helps the fish cook evenly.
Step 3:
Smear 2 tablespoons of the marinade on either side of the fish, ensuring you get it into the grooves. Put remaining marinade to the side.
Step 4:
Place the chopped coriander roots into the belly cavity of the fish. Add a slice each of lemon and lime, or orange.
Step 5:
Place fish into a BBQ cage if you have one. If you don’t, place the fish between 2 wire cake cooling racks to keep the fish off the direct heat of the BBQ and make it easy to flip.
Step 6:
Bring the BBQ to a high heat before putting the fish on. Cook the fish for 8 to 10 minutes on each side, until cooked through and falling off the bone.
Step 7:
To make the salad, toss the mango, spring onions, coriander and cabbage together.
Step 8:
Take your remaining fish marinade and add the orange juice and oils. Stir well before tossing over the salad. Garnish with toasted coconut.
Step 9:
Garnish fish with remaining lemon and lime slices, and serve with rice or smashed roasted potatoes.
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