Grilled Baby Snapper Recipe

Name: Grilled Baby Snapper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (400 g) red snapper, whole, cleaned; 2 tablespoons freshly squeezed lime juice; ½ teaspoon salt, to taste; ½ teaspoon white pepper powder; 50 g tomatoes; 20 g red chilies, seeded; 35 g shallots, peeled; 10 g garlic, peeled; 5 g shrimp paste; 40 ml vegetable oil; ½ tablespoon salt

Servings: persons

1
Put the tomato-chilli paste ingredients into a food processor and grind coarsely.
2
With a sharp knife, cut four slits approx 1cm deep on both sides of fish to allow the seasoning to penetrate and the fish to cook more evenly.
3
Season the fish with lime juice, salt and pepper.
4
Stuff the tomato-chilli paste into the slits.
5
Marinate fish for 20mins.
6
Place the fish on the charcoal grill and cook over a medium heat.
7
Blance the vege in salty boiling water.
8
After blanching, heat the oil and saute the vege with garlic and onion before seasoning with salt and pepper.
9
Serve the grilled snappoer with steamed rice.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 (400 g) red snapper, whole, cleaned, 2 tablespoons freshly squeezed lime juice, ½ teaspoon salt, to taste, ½ teaspoon white pepper powder, and more.

Yes, Grilled Baby 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.

That's it — enjoy your meal!

Grilled Baby Snapper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions