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Photo of Barbequed fish with Thai-style sauce by WW

Barbequed fish with Thai-style sauce

Total Time
1 hr
25 min
35 min
Sweet-chilli and lemongrass-infused whole snapper is wrapped in banana leaves and barbequed. A taste of Thailand in minutes!


Snapper, raw

720 g, (buy 1.6kg or 2x 800g)

Sweet chilli sauce

¼ cup(s)

Fish sauce

1 tbs

Fresh lemongrass

1 piece(s), finely chopped

Kaffir lime leaves

3 individual, shredded


2 clove(s), crushed

Sesame oil

2 tsp

Fresh ginger

30 g, (6cm piece), cut into matchsticks


1 medium, cut into matchsticks

Red capsicum

1 medium, cut into matchsticks

Green shallot(s)

3 individual, coarsely chopped

Bean sprouts

2 cup(s)

Fresh coriander

1 cup(s)

Fresh mint

1 cup(s)


1 medium, cut into wedges, to serve


  1. Trim 2 banana leaves to make one 30cm x 50cm rectangle and two 15cm x 30cm rectangles. Using metal tongs, dip 1 piece at a time into a large saucepan of boiling water then remove immediately. Rinse under cold water and pat dry. Trim remaining banana leaf to f it your barbecue grill plate.
  2. Using a sharp knife, cut 4 slits in each side of the snapper. Combine sweet chilli and fish sauces, lemongrass, lime leaf, garlic and oil in a bowl. Combine ginger, carrot, capsicum and shallots in another bowl.
  3. Place the 30cm x 50cm banana leaf on a flat surface. Place one 15cm x 30cm leaf in centre of larger leaf, turned on a 45-degree angle. Drizzle half the sweet chilli mixture over smaller banana leaf and top with fish. Pour over remaining sweet chilli mixture. Top fish with vegetable mixture and remaining 15cm x 30cm leaf, turned on a 45-degree angle. Fold corners of larger leaf into centre to enclose fish. Tie parcel with kitchen string at 10cm intervals to secure.
  4. Preheat a covered barbecue over medium heat. Place remaining trimmed banana leaf onto heated grill plate. Place fish parcel on leaf. Cook, covered, for 30–35 minutes or until just cooked through.
  5. Combine sprouts, coriander and mint in a bowl. Place snapper on a serving platter and serve with herb mixture and lime wedges.


SERVING SUGGESTION: ½ cup (85g) steamed jasmine rice.TIP: Banana leaves add extra flavour to this fish. They are available at Asian produce stores and some fruit and vegetable markets. If unavailable wrap the fish in foil.