Barbequed Snapper Recipe

Name: Barbequed Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 800 g red snapper, gutted and scaled; ½ 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

Servings: persons

800 g red snapper, gutted and scaled
½ 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

1
To make the dressing- combine all of the dressing ingredients in a small saucepan.
2
Bring to the boil, then remove form the heat and set aside.
3
For the fish- score both sides of the fish with a small sharp knife and dust in the cornstarch.
4
Discard excess cornstarch.
5
Cook on a pre-heated barbeque grill plate for 5-6 minutes each side, or until golden and crisp.
6
You could also do this step in a hot skillet.
7
As the fish is cooking, peel and core the pineapple and slice into small thin pieces.
8
Using a micing bowl, add the ineapple pieces, the bell pepper and the green onions and toss to combine.
9
Transfer the salad to a serving platter and top with the snapper.
10
Serve with the bowl of dressing for diners to use after the fish has been plated up.

185

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 800 g red snapper, gutted and scaled, ½ cup cornstarch (cornflour), 1 pineapple (or can use a can of pineapple in juice), 1 red bell pepper, finely sliced (capsicum), and more.

Yes, Barbequed Snapper falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbequed Snapper

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