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BBQ Whole Snapper with Chilli & Lime

Enjoy a fresh, flavorful snapper straight from the BBQ, infused with lemongrass, kaffir lime, and a zesty chilli-lime dressing. Perfect for a summer dinner with family and friends!

Ingredients

1 x 1kg GGS Whole Snapper
1 stick lemongrass, trimmed, cut in half and into 5 cm lengths
4 cloves garlic, bruised
6 kaffir lime leaves, torn
1 sliced green onion (for garnish)
Fresh coriander sprigs (for garnish)
Steamed Jasmine Rice
½ cup sweet chilli sauce
½ cup lime juice
1 teaspoon caster sugar
⅓ cup light soy sauce
2 cm piece of ginger, finely grated
1 ½ tablespoons fish sauce
2 tablespoons peanut oil
2 tablespoons chopped fresh coriander

Method

Preheat the BBQ to medium-high heat with the hood closed.
Wash the fish inside and out, pat dry, and make 3 shallow cuts through the thick part of the fish.
Place a large sheet of baking paper in the centre of a large sheet of foil and place the fish in the centre.
Fill the cavity with lemongrass, garlic, and lime leaves. Season with salt and pepper.
Fold up the baking paper and foil to seal the fish. Place on the BBQ and cook for 20–25 minutes, turning once.
Meanwhile, make the dressing by combining sweet chilli sauce, lime juice, caster sugar, soy sauce, ginger, fish sauce, peanut oil, and chopped coriander in a jug.
Once cooked, remove the fish from the BBQ, transfer to a serving plate, and drizzle with the dressing.
Garnish with sliced spring onion and coriander. Serve with steamed Jasmine rice.