Lemongrass & Ginger Baby Snapper

Lemongrass & Ginger Baby Snapper







  • whole baby red snapper

Tip: Ask your local fish shop to descale, trim and rinse your snapper. Let them know you are going to cook

  • 1 kaffir lime leaf (thinly sliced) 
  • 2 cloves of garlic (thinly sliced) 
  • 1 lemongrass stalk (white part only & thinly sliced) 
  • 4 coriander root including stem (washed & finely chopped) 
  • 2 Tbsp ginger (thinly sliced) 
  • 2 red birds eye chillies (coarsely chopped) 
  • lime juice from ½ a lime
  • 3 Tbsp olive oil 
  • pink salt & pepper




  1. In a large bowl add lime leaf, garlic, lemongrass, coriander root, ginger, chilli, olive oil and a pinch of salt and crack of pepper. Combine and set aside
  2. Rinse the fish well under cold running water and pat dry with paper towel
  3. Using a sharp knife cut two slits not too deep, diagonally across the flesh of the fish. Tip: If your fish shop cut the slits already skip this step
  4. Place the fish into the large bowl with the marinade and using your hands coat the fish evenly ensuring to also get inside the cavity of the fish. Cover the bowl and set aside in the fridge to marinate for 3 hours
  5. Once your fish has been marinating for 3+ hours, preheat your oven to 220ºC and line a baking tray with baking paper
  6. Place marinated fish onto your prepared baking tray and pour the remaining marinade evenly over the fish
  7. Place in the oven and bake for 18-20 minutes. Tip: This may differ a little depending on the size of your fish. A good way to check is to take a fork and check the flesh flakes
  8. Remove from the oven and give a good squeeze with the lime juice. Serve with lime wedges, fresh coriander and a side salad


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