Australian · Seafood

Barbecued Snapper

A whole snapper stuffed with lemongrass, garlic and makrut lime, coated in sesame seeds and cooked standing upright in a foil parcel on the barbecue, then dressed with a sweet chilli, lime and ginger dressing.

Serves

Prep15 min

Cook35 min

Barbecue

Ingredients

1.5 kg whole snapper
1 stick lemongrass, trimmed, halved and cut into 5 cm lengths
4 garlic cloves, bruised
6 makrut lime leaves, torn
Salt and black pepper, to season
2 tbsp toasted sesame seeds
Sliced spring onion (green onion), to serve
Fresh coriander sprigs, to serve
Steamed jasmine rice, to serve
Lime wedges, to serve

For the dressing

125 ml (½ cup) sweet chilli sauce
125 ml (½ cup) lime juice
1 tsp caster sugar
80 ml (⅓ cup) light soy sauce
2 cm piece fresh ginger, peeled and finely grated
1½ tbsp fish sauce
30 ml (2 tbsp) peanut oil
2 tbsp chopped fresh coriander
½ tsp MSG

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Method

Preheat a barbecue to medium-high with the hood closed. Rinse the fish inside and out under cold running water and pat dry with paper towel. Make 3 shallow cuts, 1 cm deep, in the thickest part of each side.
Lay a large sheet of baking paper on top of a large sheet of foil on a flat surface. Fill the cavity with the lemongrass, garlic and lime leaves. Season the fish with salt and pepper, then press the sesame seeds over both sides, into the cuts.
Stand the fish upright on its belly in the centre of the paper, splaying the belly slightly so it sits steady. Bring the paper and foil up around the fish and scrunch the edges together at the top to seal.
Barbecue with the hood closed for 30–35 minutes, or until the flesh flakes easily at the thickest part. Standing upright, it doesn't need turning.
Meanwhile, make the dressing: combine the sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil, coriander and MSG in a jug.
Open the parcel and lift the fish onto a platter. Pour over some of the dressing and scatter with spring onion and coriander sprigs. Serve with steamed rice, lime wedges and the rest of the dressing.

From our kitchen

How we make it

28 Oct 2026
We coat the fish in sesame seeds and cook it standing upright rather than lying flat, so it isn't turned. The original lays it flat and turns it halfway through.
28 Oct 2026
The servings, times, sesame amount and serving step (step 6) are our best guess, since our copy of the recipe didn't include them. Adjust them after the next cook.

Based on taste.com.au