Barbequed Snapper

Name: Barbequed Snapper
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 800 g red snapper, gutted and scaled; 1/2 cup cornstarch (cornflour); 1 pineapple (or can use a can of pineapple in juice); 1 red bell pepper, finely sliced (capsicum); 4 green onions, finely sliced; 1 small red chili, seeds removed and finely chopped; 1 garlic clove, crushed (use bottled if you wish); 2 teaspoons fresh ginger, grated (use bottled of you wish); 2 limes, juice of; 4 tablespoons fish sauce; 2 teaspoons sugar; 2 tablespoons water

Submitted by Jubes

"Tropical barbequed chicken- Serves 4 but easily halved for 2. You could use other whole fish similar to snapper . Use white or purple onion if green onions are not available. An Australian Women's Weekly recipe"

Download

Ready In:: 30mins
Ingredients:: 12
Serves:: 4

ingredients

800 g red snapper, gutted and scaled
¹⁄₂ cup cornstarch (cornflour)
1 pineapple (or can use a can of pineapple in juice)
1 red bell pepper, finely sliced (capsicum)
4 green onions, finely sliced
Dressing
1 small red chili, seeds removed and finely chopped
1 garlic clove, crushed (use bottled if you wish)
2 teaspoons fresh ginger, grated (use bottled of you wish)
2 limes, juice of
4 tablespoons fish sauce
2 teaspoons sugar
2 tablespoons water

directions

To make the dressing- combine all of the dressing ingredients in a small saucepan. Bring to the boil, then remove form the heat and set aside.
For the fish- score both sides of the fish with a small sharp knife and dust in the cornstarch. Discard excess cornstarch.
Cook on a pre-heated barbeque grill plate for 5-6 minutes each side, or until golden and crisp. You could also do this step in a hot skillet.
As the fish is cooking, peel and core the pineapple and slice into small thin pieces.
Using a micing bowl, add the ineapple pieces, the bell pepper and the green onions and toss to combine.
Transfer the salad to a serving platter and top with the snapper.
Serve with the bowl of dressing for diners to use after the fish has been plated up.

Questions & Replies

Got a question? Share it with the community!

Reviews

Southeast asian flavor combination for snapper. Generally a pleasant dish, and easy to put together, even with the long-appearing ingredient list. We found that the proportions of the components didn't seem to match. I would make a little more dressing next time. I would also serve the fish on a small bed of the "salad" component, with more salad available on the side for people who wanted it. I used a pacific whitefish, since this was for ZWT.

realbirdlady