Baked Whole Snapper with Thai Green Sauce

  • Prep Time
    15 mins
  • Cook Time
    45 mins
  • Difficulty
    Easy
  • Servings
    6
  • Ideal
    for
    • charcoal
    • gas
    • Q

Ingredients

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

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

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

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

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

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

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

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