Grilled Snapper

Preparation info

  • Difficulty


  • Serves


Appears in

This is a good, spicy dish, ideal for summer lunches or even dinner parties. It is inspired by a dish I had at the brilliant Last Aussie Fish Caf in Sydney.

If you can’t find or don’t like snapper, you could use whole little bream or red mullet or, in fact, virtually any fish that you liked.


  • 1 red snapper, weighing 350–400 g (12–14 oz)
  • seasoned flour
  • 25 g (1 oz) ghee
  • ½ lemon
  • 3 tablespoons sesame oil
  • 6 tablespoons peanut oil
  • 2 leeks cut into julienne strips
  • 1 red pepper, seeded cut into julienne strips
  • 50 g (2 oz) fresh root ginger cut into julienne strips
  • 1 bunch of spring onions, trimmed cut into julienne strips
  • 2 small green chilli peppers, seeded (optional) cut into julienne strips
  • light soy sauce
  • sesame seeds, toasted


Scale, clean and gut the fish thoroughly. Remove the fins, but keep on the head and tail. With a sharp knife slash the fish diagonally about three times on each side, then roll in the seasoned flour. Heat the ghee in a large frying pan and cook the fish for 2–3 minutes on each side, depending on its size, or until brown. Now squeeze the lemon over the top of the fish and pop under a preheated hot grill for 2-3 minutes. While the fish is sizzling away, heat the sesame and peanut oils in a small pan until starting to smoke.

Put the cooked fish on a warmed serving plate and arrange the julienne on top lengthways. Sprinkle with a few drops of light soy sauce and spoon the hot oil over the top so as to create a crackling sensation. Scatter over some sesame seeds.