Yields6 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
5 ½kg whole snapper, cleaned and scaled
3tbsplight soy sauce
3lemongrass, inner core, finely chopped
3red chillies, deseeded, thinly sliced
1cm piece fresh ginger, finely grated
⅔cupfresh coriander, roughly chopped
1lime, juiced (reserve zest for coconut rice)
1lime, sliced (optional)
COCONUT RICE
2cupsjasmine rice
1 ¼cupswater
400mlcoconut cream
1cm piece ginger, peeled and sliced
1lime, zest only
1
Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
2
Using scissors, trim the pectoral fins off the fish (optional). Cut three or four diagonal slashes along each side of the snapper, approximately 1cm deep and 2.5cm apart.
3
In a bowl combine the soy sauce, lemongrass, chillies, ginger, coriander, and lime juice. Reserve any fresh ingredient offcuts for the cavity of the fish.
4
Lay the fish on three layers of alfoil. Fold up the sides of the alfoil to create a "boat" for the snapper.
5
Rub the herb mixture onto both sides of the fish and into the incisions and place the remaining into the cavity along with any of the fresh ingredient offcuts. Lay the lime slices over the fish.
6
Roast the snapper over indirect medium heat, with the lid closed, until cooked through, 25 to 35 minutes.
7
Whilst the fish is cooking, make the coconut rice. Thoroughly rinse and drain the rice. Place the rice, water, coconut cream, and ginger into a large Weber Ware Casserole Dish (with the lid on and the vent open) and bring to the boil over direct high heat, stirring as required. Reduce the heat to a simmer and gently simmer for 15 to 20 minutes. Once cooked, remove the rice from the heat and leave to stand with the lid on for 5 minutes. Stir through the lime zest.
8
Serve the Vietnamese snapper with the coconut rice.
Ingredients
5 ½kg whole snapper, cleaned and scaled
3tbsplight soy sauce
3lemongrass, inner core, finely chopped
3red chillies, deseeded, thinly sliced
1cm piece fresh ginger, finely grated
⅔cupfresh coriander, roughly chopped
1lime, juiced (reserve zest for coconut rice)
1lime, sliced (optional)
COCONUT RICE
2cupsjasmine rice
1 ¼cupswater
400mlcoconut cream
1cm piece ginger, peeled and sliced
1lime, zest only
Directions
1
Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
2
Using scissors, trim the pectoral fins off the fish (optional). Cut three or four diagonal slashes along each side of the snapper, approximately 1cm deep and 2.5cm apart.
3
In a bowl combine the soy sauce, lemongrass, chillies, ginger, coriander, and lime juice. Reserve any fresh ingredient offcuts for the cavity of the fish.
4
Lay the fish on three layers of alfoil. Fold up the sides of the alfoil to create a "boat" for the snapper.
5
Rub the herb mixture onto both sides of the fish and into the incisions and place the remaining into the cavity along with any of the fresh ingredient offcuts. Lay the lime slices over the fish.
6
Roast the snapper over indirect medium heat, with the lid closed, until cooked through, 25 to 35 minutes.
7
Whilst the fish is cooking, make the coconut rice. Thoroughly rinse and drain the rice. Place the rice, water, coconut cream, and ginger into a large Weber Ware Casserole Dish (with the lid on and the vent open) and bring to the boil over direct high heat, stirring as required. Reduce the heat to a simmer and gently simmer for 15 to 20 minutes. Once cooked, remove the rice from the heat and leave to stand with the lid on for 5 minutes. Stir through the lime zest.
8
Serve the Vietnamese snapper with the coconut rice.
