BBQ Whole Snapper with Nam Jim Sauce



Ready In:




Good For:

Lunch & Dinner



  • ½ large zucchini, thinly sliced
  • 1 small green and 1 small ripe mango, peeled and cut into batons
  • 1 spring onion, trimmed and thinly sliced
  • ½ large red chilli, very finely sliced lengthways
  • small handful mint leaves
  • small handful coriander leaves
  • 1kg whole snapper, cleaned and scaled
  • 1tbsp vegetable oil
  • salt and pepper
  • lime halves, to garnish

Step by Step Instructions

Step 1

Combine the zucchini, green and ripe mango, spring onion and chilli in a bowl, then add the herbs and toss together gently. Plate the salad on serving platter and place on the table.

Step 2

Score the snapper on each side.

On a large plate, rub snapper with the vegetable oil on both sides to coat then season with salt and pepper.

Step 3

Preheat the barbecue to its hottest setting or place a char-grill plate over high heat. Grill the snapper for five minutes or until just cooked through, turning once.

Step 4

Remove from the heat, transfer to a large platter and sprinkle fresh coriander and sliced chillies, lime halves to squeeze over.

Step 5

Serve the snapper with the Nam Jim sauce on the side.

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