2 Red Snapper Fillets

2 tbsp groundnut Oil (or Olive Oil)

3 tbsp light Soy sauce

2 Eggs

Salt & freshly ground Black Pepper

3 tbsp Thai Fish sauce

3 tbsp fresh Lime juice

1 Red Chilli, finely sliced

1 tbsp dark Brown Sugar

2 tsp finely chopped fresh Coriander

1 medium Onion, thinly sliced

2 Carrots thinly sliced / peeled

1 Courgette thinly sliced / peeled


Product Details

Red Snapper Fillets
10 x 170-230g 

1. Mix all the Ingredients (except Fish / Carrot & Courgette) in a bowl and set aside.

2. Score 2 /3 knife marks into the skin of the Snapper Fillets.

3. Grill the Snapper Fillets from defrost over a medium to high heat for 8-10 minutes, skin side up. Turn and grill skin side down for a further 3-5 minutes.

4. Place the Snapper Fillets on a bed of Carrots & Courgettes.

5. Serve alongside the dipping sauce or with sauce drizzled over the Fish.

Back to Recipes