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Photo of Chilli and coriander snapper with coconut rice and asian greens by WW

Chilli and coriander snapper with coconut rice and asian greens

Total Time
40 min
20 min
20 min
Steal a summer moment in winter with the tropical flavours of this desert island dish.



2 clove(s), crushed

Fresh ginger

1 tbs, finely grated

Fresh red chilli

2 whole, deseeded, finely chopped

Fresh coriander

1 cup(s), (30g)

Lime rind

2 tsp, grated

Olive oil

2 tbs

Snapper, raw

1080 g, (6x 180g fillets), skin on

Rice, white, dry

200 g, (1 cup)

Shredded or desiccated coconut

2 tbs, shredded, lightly toasted

Sugar snap peas

200 g

Bok choy

2 bunch(es), trimmed

Snow peas

250 g, trimmed


1 medium, wedges, to serve

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Using a food processor, process the garlic, ginger, chilli, coriander and lime rind until finely chopped. Add the oil and process until a thick paste forms. Add 1-2 teaspoons water if the paste is too thick.
  2. Spread half the coriander paste over both sides of the fish. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook the snapper for 1 minute each side or until golden. Transfer to a baking tray lined with baking paper. Bake for 8-10 minutes or until cooked to your liking.
  3. Meanwhile, cook the rice following packet instructions. Drain. Add the remaining coriander mixture and stir to combine. Sprinkle with the toasted coconut.
  4. Meanwhile, steam the sugar snap peas, bok choy and snow peas for 3 minutes or until tender. Serve the snapper with the rice, vegetables and lime wedges.