Asian BBQ Snapper

Cook time 40 minutes
Servings 4


1 whole snapper (about 1.2kg)

270ml can of coconut milk 
½ tsp fresh turmeric, grated (or ground tumeric if fresh is not available)
3 kaffir lime leaves, roughly torn
2 sticks lemongrass, roughly torn 
1 x 2cm piece of ginger, sliced
1 lime, zest and juice
1 tbsp extra virgin olive oil
1 corn cob, cut in half
1 large handful of mint leaves
½ green chilli, thinly sliced
1 handful of coconut flakes, toasted 
Pinch salt

Asian BBQ Snapper


Preheat BBQ to a medium-high heat. Make 3-4 incisions on each side of the fish. 

Add the coconut milk, pinch of salt, turmeric, kaffir leaves, lemongrass, ginger and lime zest to a pan, then cook over a medium heat for 5 minutes to allow the flavours to infuse.

Drizzle oil over the corn and fish and season with a good pinch of salt. Place both corn and fish on a hot plate or BBQ. Cook the corn until slightly charred all over then remove and let cool slightly. Continue to cook the fish for 25 minutes, turning half way through the cooking process. (Note: cooking time will differ depending on the size of fish).

Once corn is cool enough to handle use a knife to remove kernels. Add to a bowl with the mint, chilli, coconut flakes and a drizzle of olive oil. Gently toss ingredients together. 

Once the sauce is thick and rich, remove from the heat and stir through the lime juice. Strain into a jug.

To serve, portion fish and serve with a generous amount of sauce and garnish with corn salad.