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