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Grilled snapper with tamarind sauce

  • 0:10 Prep
  • 0:20 Cook
  • 8 Servings


  • 2 (about 800g each) whole snapper, scaled, gutted
  • Pinch of sea salt flakes
  • 2 tablespoons vegetable oil
  • 150g tamarind pulp
  • 125ml (1/2 cup) boiling water
  • 55g (1/3 cup) finely chopped palm sugar
  • 2 teaspoons fish sauce
  • 1 fresh long red chilli, thinly sliced diagonally


  • 1
    Wash the fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 5cm long and 1cm deep, in the thickest part of the fish on both sides. Season with salt.
  • 2
    Preheat a barbecue or chargrill on high. Brush fish with oil. Cook on grill for 8 minutes each side or until fish flake easily when tested with a fork in the thickest parts.
  • 3
    Meanwhile, combine tamarind and boiling water in a heatproof bowl. Set aside for 10 minutes to soak. Strain through a fine sieve into a jug. Discard seeds and pulp. Add sugar and fish sauce, and stir to combine.
  • 4
    Place fish on serving platters. Drizzle with tamarind sauce and sprinkle with chilli. Serve immediately.

Source: taste.com.au


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