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Barbecued snapper

with lemongrass & ginger

Serves 4

Preparation 20 minutes + 1 hour refrigeration
COOKING TIME 20 minutes

Recipes and Food Styling Hannah Meppem
Wine Matches Peter Bourne
Photography William Meppem
Styling Sabine Schmitz


2 whole snapper, plate sized, scaled
½ cup peanut oil
80g fresh young ginger, finely shredded
6 garlic cloves, thinly sliced
½ cup purple basil leaves
½ cup Thai basil leaves
½ cup mint leaves
½ cup coriander leaves

lemongrass paste
2 lemongrass, roughly chopped
3 garlic cloves, roughly chopped
20g ginger, roughly chopped
½ cup coriander leaves
2 tsp sea salt 1 tbsp palm sugar, grated
⅓ cup peanut oil

TO SERVE: lime wedges


1 Preheat oven to 220°C.

2 To make lemongrass paste, place the lemongrass, garlic, ginger, coriander, salt, palm sugar and oil in a small food processor and process until a rough paste.

3 Score fish diagonally and rub all over with paste, including cavity. Cover and refrigerate for 1 hour.

4 Place oil in a large non-stick frying pan over low heat. Add ginger and garlic and cook stirring occasionally for 8-10 minutes or until golden. Remove with a slotted spoon and drain on paper towel.

5 Preheat barbecue to medium-high heat. Cook fish for 2-3 minutes each side turning carefully as skin may stick to the grill. Transfer to a baking tray lined with baking paper and place in oven for 5 minutes or until crisp and cooked through.

6 Place fish on a platter and top with fresh herbs, lime and crispy ginger and garlic.

Wine Match

2018 Chapel Hill Vermentino, McLaren Vale, A$20

There’s a playful synergy between this barbecued fish dish and vermentino – as it’s the indigenous grape of Sardinia, an island surrounded by the fish-filled Mediterranean sea. Vermentino is clad in a racy acidity with mouth-filling lemon pith flavours that match the intensity of the fish. The Chapel Hill is fresh and bright, making it the perfect foil to the spice of the ginger and lift of the lemongrass.