Vietnamese-style baked snapper

Vietnamese-style baked snapper
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make and 10-15 minutes to cook

This Vietnamese-style baked snapper recipe goes so well with the citrusy lemongrass and salty soy sauce. Chilli brings in a kick, too.

Nutrition: per serving

Calories
215kcals
Fat
8.1g (1.5g saturated)
Protein
29.7g
Carbohydrates
6.2g (1.9g sugar)
Salt
1.6g
Calories
215kcals
Fat
8.1g (1.5g saturated)
Protein
29.7g
Carbohydrates
6.2g (1.9g sugar)
Salt
1.6g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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.

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