Vietnamese baked snapper recipe

By Marcus Wareing

  1. Serves 4
  2. Takes 10 minutes to make and 10-15 minutes to cook
  3. Rating

Snapper is a readily available fish which is perfect for baking or poaching whole. It has a firm white flesh and goes well with Asian flavourings. If you can’t get hold of snapper, look out for redfish which is very similar and reasonably priced.

tried and tested
Vietnamese baked snapper

Ingredients

  1. 3 tbsp hoisin sauce
  2. 3 tbsp soy sauce
  3. 6 garlic cloves, crushed
  4. 4 lemongrass stalks, finely chopped
  5. Small handful fresh mint leaves, roughly chopped, plus extra to serve
  6. Small handful fresh basil leaves, roughly chopped
  7. Small handful fresh coriander leaves, roughly chopped, plus extra leaves to serve
  8. 2 red chillies, deseeded and finely chopped
  9. 2 medium red snapper, gutted and scaled
  10. 50g roasted peanuts, chopped

Method

  1. 1. Preheat the oven to 180°C/fan160°C/gas 4. Place all ingredients except the fish and peanuts into a bowl and combine. Place the fish on a foil-lined baking tray and stuff the cavities with half of the marinade, smothering the rest over the top.
  2. 2. Bake for 10-15 minutes or until cooked through, then remove from the oven and sprinkle with the peanuts and chopped mint and coriander leaves to serve.

Nutritional info

Per serving: 215kcals, 8.1g fat (1.5g saturated), 29.7g protein, 6.2g carbs, 1.9g sugar, 1.6g salt

Wine Recommendation

Crack open an aromatic Sauvignon Blanc from New Zealand’s famous Marlborough region.

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