Ingredients For the sauce 2 large lemons, zested and juiced
4 cloves garlic, crushed (exclude for low FODMAP)
6 Birdseye chilli (see Tips)
1 tbsp coriander root and stem, finely cut
6 tbsp raw sugar
4 tbsp fish sauce
For the snapper 2 kg snapper, cleaned and descaled
2 large lemons, cut into 1 cm slices
1 bunch coriander, roughly cut
1 bunch mint, roughly cut
1 bunch basil, roughly cut
To serve Jasmine rice
Side salad with herbs
Preheat the oven to 220 degrees.
Line a dish with baking paper and 4 - 5 slices of lemon.
Stir the sauce ingredients until the sugar dissolves.
Make the sauce before adding the herbs
Add 2/3 of herbs and stir to combine. Set the remaining 1/3 of herbs aside for serving.
Make 1 cm deep diagonal slices into the flesh, 3 cm apart, from the pectoral to the tail. Do not cut through to the bone. Repeat on the other side.
Lift the pectoral fin to make the first cut into the flesh
Place the fish on the lemon slices in the baking dish.
Rub 2/3 of the sauce and herb mixture evenly over the fish, pushing the mixture into the cuts.
Fill the fish cavity with the remaining mixture and add 3 - 4 slices of lemon.
Rub the sauce and herbs into the skin and the cuts
Place 2 slices of lemon on top of the fish.
Bake for 35 minutes or until the fish is cooked through.
Serve with with the remaining herbs, salad and jasmine rice.
Snapper fillets slide of the whole fish easily
Substitute lemons with limes.
The chilli is balanced and gives enough spice for the size of the fish. Reduce or increase the number if desired.