Asian-Style Snapper

 

 

A wonderful recipe from our very first book.

“This Asian-style fish is what connects us to our new life in Australia – broadening our palates to embrace flavours from the East. This recipe combines Asian flavours with a method for cooking fish that we learnt while on holidays in Portugal many years ago.” – Cathy Milwidsky in ‘Monday Morning Cooking Club – the food, the stories, the sisterhood‘.

 

Asian-Style Snapper
Votes: 6
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 - 8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 - 8 servings 10 minutes
Cook Time
30 minutes
Asian-Style Snapper
Votes: 6
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 - 8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
6 - 8 servings 10 minutes
Cook Time
30 minutes
Ingredients
The Sauce
The Fish
Servings: servings
Units:
Instructions
  1. Put all the sauce ingredients in a heavy-based saucepan on the stovetop and simmer, covered, on a low heat for around 30 minutes, or until it thickens. If not using immediately, set aside until needed. Gently reheat before pouring over the BBQ'd fish.
  2. Preheat a barbecue to hot. Put the fish on the barbecue, flesh side down, and cook for about 10 minutes, or until a crust forms on the underside. Using two large slides, turn the fish over so it is now cooking with the skin side down. Cook for a further 5 minutes, or until the fish is just cooked at the thickest part. Place on a serving plate (you can remove the fillets from the bone, or serve on the bone) and while it is hot, pour over the hot sauce. Garnish with the coriander.
  3. Note: You can substitute fish fillets for the whole fish if you prefer.

 

Monday Morning Cooking Club Asian style snapper-1

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