Lime and Chilli Snapper
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serving Size: 6 people
Delight your taste buds with our zesty Lime and Chilli Snapper recipe! This dish offers a perfect balance of flavours, featuring succulent snapper fillets marinated in tangy lime juice, zest, and a kick of spicy chili.
Grilled to perfection, it’s a refreshing and fiery seafood delight that’s quick and easy to prepare. Dive into a world of bold and vibrant tastes with this sensational Lime and Chilli Snapper – a must-try for seafood enthusiasts looking for a twist on a classic favourite.
Ingredients
- 1.5 kg whole snapper
- 1 stick lemongrass (trimmed, halved, cut into 5cm lengths)
- 4 cloves of garlic (bruised)
- 6 makrut lime leaves (torn)
- Sliced green onions
- Steamed jasmine rice
- Lime wedges
- Salt (to taste)
- Dressing
- 1/2 cup sweet chilli sauce
- 1/2 cup lime juice
- 1 tsp caster sugar
- 1/3 cup light soy sauce
- 2 cm piece of fresh ginger, peeled, finely grated
- 1 1/2 tbsp fish sauce
- 2 tbsp peanut oil
- 2 tbsp chopped fresh coriander
Method:
STEP 1
Preheat grill to a medium-high temperature. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
STEP 2
Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
STEP 3
Barbecue the snapper, for 30 to 35 minutes, turning halfway, or until cooked through.
STEP 4
Meanwhile, make dressing: Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug.
STEP 5
Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice.
