Crisp-Skinned Thai Chilli Snapper


1 whole snapper (1.2kg)

4 cloves garlic, crushed

1/4 cup chopped fresh lemon grass

1/4 cup chopped fresh coriander

2 fresh small red thai chillies, chopped finely

2 tbsp mild sweet chilli sauce

4cm piece fresh ginger (20g), grated

1 tbsp thai red curry paste

2 tbsp lime juice

2 tbsp mild sweet chilli sauce, extra

1/2 cup firmly packed fresh coriander leaves, extra


1.  Make four deep slits diagonally across both sides of fish; place fish in shallow non-metallic ovenproof dish.

2.  Combine garlic, lemon grass, chopped coriander, chilli, chilli sauce, ginger, paste and juice in medium bowl.  Pour over fish; cover, refrigerate 3 hours or overnight.

3.  Preheat oven to 180 C/160 C fan-forced.

4.  Cover dish with foil; bake about 35 minutes or until fish is almost tender.

5.  Brush fish with extra chilli sauce then grill about 10 minutes or until skin is browned and crisp.  Serve topped with coriander leaves.

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