Grilled Whole Fish



  • 1 red onion (finely diced)
  • 2 cloves garlic (finely chopped)
  • 1 inch fresh ginger (minced)
  • 1 tablespoon lemongrass (chopped)
  • 1 tablespoon sambal oelek (chili paste)
  • 1 tablespoon tamarind paste
  • 1/4 cup fresh mint leaves (chopped)
  • 1/4 cup desiccated coconut
  • 1/2 cup coconut milk
  • 2 tablespoons oil
  • 6 1/2 pounds snapper (gutted and cleaned)
  • 1 Thai chili (sliced)
  • lemon (halves, grilled, to serve)
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    1. In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
    2. Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.
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