4 whole Snapper, Sea bream or Mackerel
Fresh mint leaves, to serve
2 limes, halved, to serve
Steamed rice, to serve

For the spice paste
3 shallots, peeled and roughly chopped
4 cloves garlic, crushed
2 teaspoons Sambal Oelek or chilli paste
1 teaspoon brown sugar
100ml coconut cream (or lime juice)


1. Heat oven to 200%C 
2. Rinse and dry fish and place on a large baking tray brushed with a little oil
3. Make 2-3 diagonal slashes on each side of the fish
4. Make paste by blending shallots, garlic, Sambal Oelek and brown sugar 
5. Add enough coconut cream to form a thick, brush-able paste
6. Brush each side of fish with spice mixture, roast in oven 10 minutes 
7. Heat grill to high and cook fish about 2-3 minutes, or until golden
8. Serve garnished with mint leaves, lime halves and steamed rice

There is no need to turn the fish during cooking, simply roast and then pop under the grill
The paste can also be used on fish fillets, simply brush paste on fillets and place under a hot grill until cooked


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