Recipes

Baked Whole Snapper with Thai Green Sauce

Preparation & Cooking Time: 15 & 45 min
Serves: 6

Ingredients

  • Thanks to Weber Australia for this one

  • 1.5kg whole snapper, cleaned and scaled
  • 2 stems of lemon grass, bruised
  • 2 cm piece of ginger, thinly sliced
  • 1 bunch of coriander, washed with roots and stems separated from the leaves
  • 4 kaffir lime leaves, bruised

Thai Green Sauce

  • Juice of one lime
  • 1 tsp fish sauce
  • ½ tsp palm sugar, grated
  • 2 tbsp Thai green curry paste
  • ½ cup coconut cream

Method

Step 1
Preheat your barbecue for indirect cooking.

Step 2Mix the lime juice, fish sauce, palm sugar, green curry paste and coconut cream in a jug and set aside.

Step 3Place fish on a large piece of aluminium foil.

Step 4Using a sharp knife cut slits into the flesh of snapper.

Step 5Push the lemon grass, ginger, coriander stems and lime leaves in the cavity of the snapper.

Step 6Massage the green sauce mixture into the skin on both sides.

Step 7Lay the snapper on three layers of foil. Fold the sides up around the snapper to create a “boat”.

Step 8Once the barbecue is preheated, turn the centre burner off and the outside burners to medium.

Step 9Place the snapper above the center burner and cook for 35 to 45 minutes.