Barbeque Snapper with Ginger and Chilli
Barbeque Snapper with Ginger and Chilli is a stunning, flavour-packed seafood recipe that brings both heat and zing. Perfect for outdoor gatherings, this dish combines the charred flavours of barbecue with the bold and fresh Asian flavours of ginger, chilli, and lime. Try serving alongside Mango Avocado Salsa.
This recipe is so quick and easy, and while cooking a whole fish may seem extravagant, it really is a meal anyone can cook. Whether you’re a seafood lover or hosting a summer feast, this recipe is a surefire way to impress your guests and tantalise taste buds.
Tips for Perfect Barbeque Snapper
- Choose Fresh Fish: Look for clear eyes, shiny skin, and a fresh, ocean-like smell when buying your snapper.
- Use the Resting Rack: Cook the whole snapper on the resting rack for the majority of the time, to keep it away from the direct flames. Only place on the grill for the last couple of minutes of the cook to crisp the skin and finish the fish off.
- Don’t Overcook: Snapper cooks quickly, so keep a close eye to avoid drying it out. A temperature probe helps with this.
Pair this barbecue whole snapper with simple yet flavourful sides, such as:
- Steamed rice, to collect all the juices
- Grilled vegetables like zucchini, broccolini or asparagus
- A crisp cucumber and mint salad
A Feast for All the Senses
Barbecue Snapper with Ginger and Chilli is aromatic from the herbs, spices and sauce. The visual appearance of a whole snapper on a serving platter is quite spectacular. The different textures from crunchy to melt-in-your-mouth are divine. But lets not forget the taste. The meal is flavour packed and perfect for family dinners, summer barbecues, or special occasions. There is no doubt you will receive compliments all round!
Feedback & More
Did you try the Barbeque Snapper with Ginger and Chilli? I would love to hear what you thought. Let me know in the comments below. Cheers, Elby!
If you liked this recipe, check out some of my other Asian inspired dishes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Barbeque Snapper with Ginger and Chilli
Healthy, vibrant food with a flavour that’s light yet delicious… this dish is equally perfect for a mid week meal or a special occasion!
2
servings20
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Ingredients
750 g whole baby snapper, scaled/cleaned
1 tbsp oil
1 tsp sea salt flakes
3 slices ginger
1 clove garlic, halved
- Sauce
2 tsp sesame oil
2 cloves garlic, finely chopped
1 tbsp finely chopped fresh ginger
1 bird’s eye chilli, finely chopped
1 cup water
1 tbsp fish sauce
3 tsp soy sauce
3 tbsp brown sugar
2 tbsp fresh lime juice (keep the lime skin for cooking the snapper)
2 slices fresh ginger, cut into thin strips
- Serving
1/4 cup coriander, roughly chopped
2 shallots, thinly sliced
1 long red chilli, thinly sliced (optional)
steamed rice (optional)
steamed or grilled greens
Directions
- Wash the snapper inside and out and pat dry with paper towel. Cut three incisions into each side of the meaty part of the fish, approximately 1cm deep.
- Coat the fish in the oil and rub with salt flakes, making sure to rub into the incisions.
- Place the halved garlic and ginger slices inside the lime skins and place them into the cavity.
- Have all sauce ingredients chopped and ready to go so that once you have the fish cooking you can start preparing the sauce.
Barbeque (with resting rack and hood): Heat the barbeque (grill) on low, with the lid closed.
Lie the fish on a thick piece of aluminium foil and place on the resting rack of the barbeque. Close the lid and cook for approximately 15-20 minutes – just before cooked (the internal temperature of the flesh should be around 125F – test the thickest part of the fish, but not against the bone).
Increase the barbecue heat to medium. Using a large spatula (or two), carefully remove the fish from the foil and place directly onto the grill. Cook with the lid open for one minute and flip to the other side. Cook for a further minute, or until the fish is just cooked (internal temp 130F, or twist the flesh inside one of the incisions with a fork and it should easily flake away if ready). Remove immediately from the heat and place on a serving platter. Rest for 5 minutes.
Oven: Heat the oven to 220°C | 200°C fan forced and line a large tray with baking paper. Place the fish on the paper and cook for 15-20 minutes. Remove from the oven when the internal temperature of the flesh is 130F, or the flesh inside and incision easily flake away when twisted with a fork. Rest for five before transferring to a serving platter. - Sauce
- Heat the oil in a small saucepan over medium heat. Add the garlic, finely chopped ginger and chilli and sauté for 1 minute, or until aromatic and starting to brown.
- Stir in the water, fish sauce, soy sauce and sugar and simmer rapidly for approximately 10-15 minutes or until the sauce has reduced and thickened slightly.
- Keep over low heat until the fish is cooked.
- While the fish is resting, remove the sauce from the heat and stir in the lime juice and strips of ginger. Taste the sauce and adjust with additional fish sauce, soy, sugar or lime juice if necessary.
- Serving
- Pour the sauce over the fish, retaining a little to add directly to the flesh when on your plate. Sprinkle with coriander, shallots and extra chilli (if using).
- Serve with steamed rice to catch all the delicious juices and steamed or grilled greens.
Vietnamese Salad
Cooks in 25 minutesDifficulty: EasyDiscover the vibrant flavours of Vietnamese Salad – soft rice noodles, fresh herbs, crisp veggies and tangy dressing in a healthy, tasty dish!
Vietnamese Dipping Sauce (Nước Chấm)
Cooks in 10 minutesDifficulty: EasyThis sauce is bold in flavour, yet uses simple ingredients with a quick and simple process. It is a perfect blend of fish sauce, lime, sugar, garlic and chilli.
Mango Avocado Salsa
Cooks in 15 minutesDifficulty: EasySweet mango and creamy avocado with a slight kick of chilli in this salsa.