whole BBQ thai flavoured snapper

wholesnapper1I love the idea serving a whole fish for a dinner party.  We’ve done it a few times for Christmas with salmon which is my all time favourite fish.  We had some friends for dinner last weekend and the fishmonger recommended ‘Gold Band Snapper’ – it was sensational served with salad and potato bake.

I must admit that it’s my husband who actually does ALL the BBQ cooking in our house, so whilst I hunted, gathered and prepared, the credit for the cooking goes to him.

Served with my family heirloom fish knives and forks makes for a very special meal. fishknivesforks

The recipe….

  • 3-4 kg whole fish (we had snapper) – scaled and gutted (fishmonger should do this)
  • 3 limes sliced + juice 1 lime
  • garlic cloves sliced – as many as you like.
  • 2 large knobs of ginger sliced
  • 3 lemongrass stalks – finely sliced
  • bunch of coriander
  • 2 long red chillies – sliced
  • 8-10 kaffir lime leaves
  • 2 Tbpn  brown sugar
  • 2 Tbsp fish sauce
  1.  Lay out thick tin foil a bit longer than your fish.  Put this on top of a large chopping board or something you can lift and carry the fish with.wholesnapperwrapped
  2. Mix all the ingredients in a large bowl.
  3. Scatter the foil with a third of the ingredients.
  4. Lay the fish down on top, stuff its guts with another third and scatter the remaining third on top.
  5. Put another layer of foil on top and scrunch all the edges to form a large pocket.
  6. Place the fish in the fridge until you are ready to cook it.
  7. Cook on a hot BBQ about 20 mins per side (flip over after 20 mins).

Viola!  serves 10 adults.


* AIP compliant if you omit the chilli

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