Vietnamese-style baked snapper
- November 2008
- Serves 4
- 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.
- Dairy-free recipes
- 8.1g (1.5g saturated)
- 6.2g (1.9g sugar)
- 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
- 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.
- 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.
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