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Red Snapper with Sambal

Red Snapper with Sambal

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Be sure to pat the snapper fillets dry with paper towels to remove as much moisture as you can before slicing.


  • 1 garlic clove, finely grated
  • 2 tablespoons fish sauce (such as nam pla or nuoc nam)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon hot chili paste (such as sambal oelek)
  • 1 tablespoon light brown sugar
  • Olive oil (for drizzling)
  • Lime wedges (for serving)

Recipe Preparation

  • Using a very sharp blade, draw a knife down the length of 1 snapper fillet to make parallel ¼" deep cuts spaced ½" apart from end to end. Cutting on a diagonal (or crosswise), make parallel cuts to create ½" diamonds or squares in a crosshatch pattern. Repeat with remaining snapper fillets.

  • Season both sides of snapper with salt. Place on a rimmed baking sheet. Combine garlic, fish sauce, lime juice, chili paste, and brown sugar in a small bowl; spoon over snapper, making sure marinade penetrates score marks.

  • Heat broiler. Drizzle snapper with oil and broil until charred in spots and cooked through, about 5 minutes. Serve with lime wedges for squeezing over.

Nutritional Content

Calories (kcal) 250 Fat (g) 4 Saturated Fat (g) 1 Cholesterol (mg) 80 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 3 Protein (g) 45 Sodium (mg) 1010Reviews Section

For the marinade

  • 2 Ancho chiles
  • 2 Guajillo chiles
  • 1 Clove garlic, smashed
  • 6 Canned plum tomatoes, smashed by hand
  • 1.5 Tablespoons soy sauce
  • 1.5 Tablespoons Maggi sauce or Worcestershire sauce
  • 2 Drops liquid smoke
  • Salt to taste

For the fish

  • 1 Cup zarandeado marinade
  • 4 Red snapper fillets, skin-on, 5-6 ounces each
  • 1 Small red onion, peeled and thinly sliced
  • 1 Cup cilantro leaves, washed, dried, and roughly chopped
  • 2 Limes, quartered

Cha Ca Style Snapper

Prepare the Marinade: Whisk together yogurt, shallot, garlic, ginger, jalapeño, lemon zest, lemon juice, dill, oil, turmeric, fish sauce, and sugar in a medium bowl. Add snapper, and submerge completely in Marinade. Cover and chill 8 hours or overnight.

Prepare the Nuoc Mam: Stir together all Nuoc Mam ingredients in a bowl. Cover and chill up to 2 weeks.

Prepare the Pickled Red Onion: Stir together water, vinegar, sugar, salt, and star anise in a bowl. Add onion cover and chill 8 hours or overnight. Store in refrigerator up to 2 weeks.

Prepare the Noodle Bowls: Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add rice noodles, and cook according to package instructions. Drain well, and place in a large bowl. Toss with 3/4 cup of the Nuoc Mam.

Remove fish from Marinade, letting any excess drip into bowl discard marinade. Place fish on a lightly greased baking sheet. Roast fish in preheated oven until cooked through, 16 to 18 minutes.

Toss together cabbage and lettuce. Divide noodles among 4 bowls (about 1 1/2 cups each). Top each with about 3/4 cup cabbage mixture. Place 1 fish fillet in each, and top with 2 tablespoons Pickled Red Onion. Divide peanuts, dill, and scallions among bowls, and serve.

Recipe Summary

  • 2 (4 ounce) fillets red snapper
  • 1 tablespoon olive oil
  • 1 lemon, juiced
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ¼ cup chopped green onions
  • 1 teaspoon ground ginger

Rinse snapper under cold water, and pat dry. In a shallow bowl, mix together olive oil, lemon juice, rice vinegar, mustard, honey, green onions, and ginger.

Heat a non-stick skillet over medium heat. Dip snapper fillets in marinade to coat both sides, and place in skillet. Cook for 2 to 3 minutes on each side. Pour remaining marinade into skillet. Reduce heat, and simmer for 2 to 3 minutes, or until fish flakes easily with a fork.

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

  • Heat up the grill. When the heat hits 300 degrees Fahrenheit, place the fish and banana leaves on the rack or the side with no direct heat.
  • Cover the lid to barbeque the fish with the circumventing hot air for about 5 minutes.
  • Open the lid and flip the fish over to cook the other side. Add more sambal marinade or seasoning on the fish.
  • Cover the lid to bbq the fish again until it is cooked through.
  • Place the fish and the banana leaves on direct heat for 1 minute, or until the banana leaves start to burn. Remove the fish from heat and serve immediately.

Recipe: Sambal Drunken Prawns

Black Cod or (Sablefish) is renowned for its buttery flavour.

Frozen Black Cod

Black cod is such a treat. Now you can have it year round.

Frozen Ling Cod

Tasty versatile fish. Perfect for fish and chips.

Frozen Red Snapper

Pacific Red Snapper is hard to beat.

Frozen Rock Cod

Delicate but flavourful fish, similar in taste to Red Snapper.

Frozen Salmon

We offer frozen Spring, Coho, and Sockeye salmon. It's delicious and nutritious!

Frozen Tuna

Wild albacore tuna is not only delicious, it's rich in heart-smart omega-3 fatty acids.


Chefs love Pacific halibut for its mild, sweet taste and firm texture, which adapts well to many types of cooking.

Ling Cod

The lingcod is a popular eating fish, and is thus prized by anglers.

Pacific Red Snapper

Yelloweye, or Pacific Red Snapper, is a delicious and healthy fish.


Spot prawns are the largest shrimp found in Canada's west coast waters.

Rock Cod

Delicate but flavourful fish, excellent baked, poached or sautéed.


The fish that made Campbell River famous. Salmon is a treat!


Sweet shrimp will leave you wanting more. It's like candy on salad!

Wild albacore tuna is not only delicious, it's rich in heart-smart omega-3 fatty acids.

Thai Grilled Whole Red Snapper

  • Author: Coley Gaffney (
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 - 4 servings 1 x
  • Category: fish
  • Method: grilled
  • Cuisine: Thai


This Thai Whole Grilled Snapper is an easy and delicious recipe to make on the grill! Perfectly cooked fish in a tangy, spicy herby sauce. So simple!


  • Grilled Snapper with Thai Herb Sauce
  • 2 tbsp fish sauce
  • 2 tbsp light brown sugar
  • 3 tbsp fresh lime juice
  • 1 clove garlic, minced or grated
  • 1 tsp minced ginger
  • 1 tbsp sambal chili paste or 2 red thai chilies minced
  • A drop of sesame oil
  • 1 whole red snapper, scaled and gutted
  • ¼ cup packed mint leaves, chopped
  • ¼ cup packed cilantro leaves, chopped
  • 2 scallions, chopped


  1. Combine the first 7 ingredients in a bowl and set aside until you are ready to cook the fish. Sauce can be made up to 3 days ahead, covered and chilled. Add the herbs right before cooking the fish.
  2. Preheat a grill to medium and brush the snapper with vegetable oil on both sides. Carefully place the fish directly on the grates and grill for about 4-5 minutes on each side, or until the flesh is opaque throughout.
  3. Remove the fish to a platter and spoon the sauce over top. Garnish with more herbs and slices of lime. To serve, use two forks to lift the meat from the bones, then lift the bone to remove the meat from the other side. Use your fingers to pick out the rest. Don’t be shy, you won’t want any going to waste.

Keywords: grilled, whole fish, seafood, southeast asian

Did you make this recipe?

Tag @coleycooks on Instagram and hashtag it #coleycooks

Compost the bones, your garden will thank you.

[Request] Red Snapper

Here's another one you might enjoy [Mediterranean Whole Roasted Red Snapper Recipe with Garlic and Vegetables] ( )

Whatever you do, don't take the box!

I work in a Thai restaurant and make red snapper. We salt it and put in rice flour mixed with some tempura flour for like 3mins then deep fry the whole thing for about 6-10mins, serve it with cilantro rice and a tam chile sauce. It's simple and amazing.

Here's a recipe I love doing with Snapper:

Filet the fish. Get the store to do this if you don't know how.

Score the flesh side of the fish with a large cross-hatch (

1 inch or 2cm wide). Too small and the light flesh will fall apart.

Preheat your broiler. You want direct heat on the flesh so the skin does not curl.

Mix a sauce of: 1 TBSP Oil (I use olive but any will work) 1-2 TBSP Lime Juice (Lemon will work as a substitute) 2 TBSP Fish Sauce or Oyster Sauce (Both add umami, fish will be saltier, oyster sweeter) 1 TBSP Chili Paste (I use Sambal Bajak, Sambal Oelek will be good too)

If you use fish sauce, add a little sugar to sweeten the marinade. Mix the sauce very well. You can marinade the fish for a few minutes while the broiler heats if you like, but too long and the lime juice will start to cook the fish like ceviche.

Broil your fish for 5 minutes. Check the internal temp, it should be done (140 degrees).

Serve with any sauce in the broil pan and/or whatever fresh citrus you used.

Mediterranean Red Snapper

Red Snapper baked in a sauce of tomatoes, onions, capers and black olives. Method 1. Preheat oven to 200 C / Gas mark 6. 2. In a medium frying pan, heat olive oil and sauté onion until tender, about 5 minutes. Add garlic, and sauté for 1 minute. Stir in tomatoes, capers, [&hellip]

More Information:

The secret to providing the highest quality seafood is the speed of the entire supply chain

Port & Processing Plant:

Fisheries JLR Ltd

Head Office:
Fisheries JLR Ltd
English Bay, R5 104 Rodrigues Mauritius

Port & Processing Plant:
Fisheries JLR Ltd
Pointe Monier, R4 125 Rodrigues Mauritius

Head Office:

Fisheries JLR Ltd

English Bay
R5 104
Indian Ocean

Cha Ca-Style Snapper

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 45 minutes, plus marinating time

Cook Time: 8 to 10 minutes

Total Time: 55 minutes, plus marinating time


For the Marinade:

1 cup whole-fat Greek yogurt

3 tablespoons minced shallot (1 medium shallot)

2 teaspoons minced garlic (1 garlic clove)

2 teaspoons minced ginger (1-inch piece)

¼ cup minced jalapeño (1 small jalapeño)

2 teaspoons finely grated lemon zest (1 lemon)

3 tablespoons fresh lemon juice (1 lemon)

¼ cup roughly chopped fresh dill

1 pound snapper fillets, skin removed and cut into 4 pieces

1 tablespoon minced garlic

1½ teaspoons minced fresh ginger (from ¾-inch piece of ginger)

For the Pickled Red Onions:

1 cup thinly sliced red onion (½ small red onion)

For Serving:

10 ounces thin rice noodles, cooked and cooled

16 to 18 Bibb lettuce leaves, torn

1½ cups shredded cabbage (¼ head of cabbage)

¼ cup green onion, thinly sliced into rounds (green parts only)

⅓ cup crushed roasted peanuts


1. Marinate the fish: In a large mixing bowl, combine all ingredients except the snapper. Add the fish, cover and marinate for 2 hours or overnight.

2. Make the nước mắm: In a medium bowl, whisk together all the ingredients until the sugar dissolves. Cover and chill. Makes about 2 cups. Make ahead: The nước mắm can be made up to 2 weeks ahead.

3. Make the pickled red onions: In a small bowl, combine the warm water, sugar and star anise, and stir to dissolve the sugar. Add the rice wine vinegar, sliced onions and salt. Let sit until the onions turn pink and develop a pickled flavor, about 1 hour.

4. Line a baking sheet with parchment paper and preheat the oven to 400°. Remove the fish from the marinade, leaving a layer of it on the fillets, and transfer them to the prepared baking sheet. Discard the leftover marinade. Bake until the fish is cooked through, 8 to 10 minutes.

5. Meanwhile, crisp the spring roll sheets. One sheet at a time, grill or microwave on high until the sheet crisps and puffs, 1 to 2 minutes. Break into bite-size pieces and set aside.

6. To assemble: Divide the rice noodles among 4 bowls and lightly toss with some of the nước mắm. Place the lettuce leaves, cabbage, cilantro, dill and green onions in 1 large communal bowl or platter. To eat, place a piece of fish into each bowl and garnish with some of the greens and herbs along with the pickled red onions, peanuts, crispy spring roll sheets and additional nước mắm.

Watch the video: Red Snapper - The Sleepless (June 2022).


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