Vietnamese baked snapper

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

This Vietnamese baked snapper recipe goes so well with the Asian flavourings.

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine