Vietnamese-style baked snapper
- Published: 31 Oct 08
- Updated: 14 Nov 24
This Vietnamese-style baked snapper recipe goes so well with the citrusy lemongrass and salty soy sauce. Chilli brings in a kick, too.
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
- 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.
- Recipe from November 2008 Issue
Nutrition
- Calories
- 215kcals
- Fat
- 8.1g (1.5g saturated)
- Protein
- 29.7g
- Carbohydrates
- 6.2g (1.9g sugar)
- Salt
- 1.6g
delicious. tips
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.
Buy ingredients online
Rate & review
Rate
Reviews
Save recipe
Easy dinner party mains
Whole sea bass with purple sprouting broccoli, chilli and garlic
Whole sea bass makes an impressive dinner party main –...
-
Easy
Save recipe
Summer recipes
Whole roasted herb and lemon salmon
What could be more impressive than serving up a whole...
-
Easy
Save recipe
Summer recipes
Roasted sea bream, tomato salad and rosemary potatoes
The acidity of of this zingy tomato salad partners perfectly...
-
Easy
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter