3 x 650g whole Snappers cleaned and scaled
1/4 cup peanut oil
1/2 cup lime juice
2 garlic cloves crushed
1/3 cup fish sauce
1/3 cup brown sugar
2 long red chillies finely chopped
150g snow peas thinly sliced diagonally
1 cup coriander leaves plus extra to serve
1 cup mint leaves
4 shallots julienne


1. Preheat barbecue to medium heat, pat dry fish with paper towel
2. Brush with 1 tablespoon of oil and season
3. Place fish on a large sheet of baking paper and foil
4. Fold to form a parcel cook 10-15 minutes each side until cooked as desired

Make dressing
1. Combine lime juice, garlic, fish sauce, sugar and chilli in a bowl
2. Whisk until sugar dissolves and stir in remaining peanut oil
3. Top fish with shallots and coriander, drizzle with dressing and serve


fish icon blueHow do I cook it?

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