Chilli Soy Roasted Snapper With Lime

Now, this is how you cook a snapper! Delicious flavours and a chilli kick work together to create a dish that you’ll be reminiscing about time and time again.

Serves 6

Prep 20 minutes

Cook 35 minutes


1.5kg whole cleaned snapper

3cm piece fresh ginger, sliced

3 garlic cloves, sliced

5 fresh coriander roots, washed, chopped

1 long red chilli, sliced, plus extra sliced chilli, to serve

1/3 cup soy sauce

2 tablespoons shao hsing (Chinese rice wine)

1 tablespoon fish sauce

2 teaspoons sesame oil

1 green onion, thinly sliced

Fresh coriander sprigs, thinly sliced fresh ginger and steamed jasmine rice, to serve

Chilli soy roasted snapper with lime
Recipe supplied. Photography by Guy Bailey.


1 Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with sides with foil, then baking paper.

2 Wash fish under cold water. Pat dry with paper towel. Place on prepared tray. Fill cavity of fish with sliced ginger, garlic, coriander root and chilli. Season with pepper.

3 Combine soy sauce, shao hsing, fish sauce and sesame oil in a jug. Pour over fish on tray. Cover tightly with foil. Roast for 30 to 35 minutes or until fish is just cooked through. Carefully transfer fish and sauce to a serving platter. Sprinkle with extra chilli, onion, coriander sprigs and ginger. Serve with steamed rice.

Tools of the Trade

Create restaurant-quality fare with AEG’s premium range of ovens – including the AEG 450mm SteamPro Combination Steam, Convection & Grill Oven, from Harvey Norman.

AEG 450mm SteamPro Oven