Vietnamese baked snapper

  • Serves 4
  • Takes 10 minutes to make and 10-15 minutes to cook
  • Easy
This Vietnamese baked snapper recipe goes so well with the Asian flavourings.

Nutritional info per serving

  • Calories215kcals
  • Fat8.1g (1.5g saturated)
  • Protein29.7g
  • Carbohydrates6.2g (1.9g sugar)
  • Salt1.6g

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


  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. 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.
  • Snapper is a readily available fish which is perfect for baking or poaching whole. If you can’t get hold of snapper, look out for redfish which is very similar and reasonably priced.
  • Crack open an aromatic Sauvignon Blanc from New Zealand’s famous Marlborough region.

From November 2008

Main Ingredients:

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