Thai Snapper

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Thai Snapper
November 27, 2020
in Asian, Fish

Thai Snapper

Lightly seasoned fish with crispy skin. Bold and tangy dressing that adds a little kick. Finally served with flavourful Asian greens. This Thai-inspired dish is sure to excite your taste buds. Pair it with rice and you’re all set for a delicious meal.


2 People

Prep Time

20 Mins

Cook Time

20 Mins


  • Large non-stick pans
  • Small mixing bowls
  • Plate


For the dressing:

  • ¼ cup lemon juice
  • ¼ cup fish sauce
  • Coconut sugar to taste
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 red chili pepper, deseeded and sliced into rounds
  • 1 spring onion sliced into rounds. Separate the white and green parts.
  • Lime leaves, cut finely

For the fish:

  • Snapper
  • Sea salt

For the greens:

  • Asian greens
  • Equal parts grated ginger and garlic mix
  • Shaoxing wine
  • Sesame oil

For serving:

  • Lime wedges
  • Coriander


  • 1 Make the dressing.. Add the lemon juice, fish sauce, coconut sugar, ginger, and garlic to a small pan. Bring up to the boil. Give the pan a swirl to get rid of the grainy parts of the sugar. Turn off the heat once the sugar dissolves. Taste and adjust the sugar. Add the chili and the white part of the spring onion to the dressing while it’s still warm. Give the pan a swirl, and then transfer to a small bowl. When it cools or when you’re about to serve, add the green part of the spring onion and the lime leaves to this dressing. Mix everything well.
  • 2 Cook the fish. Score the fish, cutting small even slits through the skin to prevent the fish from curling up when cooked. Season the fish with sea salt. A tip: Drop the sea salt from a height and open the slits to make sure it’s seasoned through. The salt draws out the moisture from the skin to make it crispy. Preheat the pan. Add oil and then fry the fish skin-side down, laying it away from you. Another tip: Hold the fish down for the first thirty seconds. Leave until the skin-side cooks to about 90%. Turn the heat off and turn the fish over. Allow the fish to continue cooking off the heat.
  • 3 Cook the greens. Add oil to the pan. Fry the greens. Flip to cook the other side. Add some Shaoxing wine to create some steam. Add the garlic and ginger mixture. Mix it. Add more of the Shaoxing wine and then a touch of sesame oil. Mix well.
  • 4 Serving suggestion. Put some greens on a plate. Place the fish on top. Add a lime wedge to the side. Spoon some dressing over the fish. Garnish with coriander. Enjoy!

Recipe Notes

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