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Asian-Style Snapper

“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
Servings Prep Time Cook Time
6 - 8servings 10minutes 30minutes
Servings Prep Time
6 - 8servings 10minutes
Cook Time
Servings: servings
Servings: servings
  1. Put all the marinade ingredients in a heavy-based saucepan on the stovetop and simmer, covered, on a low heat for around 30 minutes, or until the marinade thickens.
  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 and while it is hot, pour over the hot marinade. Garnish with the coriander.
  3. Note: You can substitute fish fillets for the whole fish if you prefer.
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Monday Morning Cooking Club Asian style snapper-1

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