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Photo of Lime-roasted whole snapper by WW

Lime-roasted whole snapper

Total Time
30 min
10 min
20 min
Stuffed with ginger, chilli and lime, roasting a whole fish has never been so easy or delicious. Serve with Asian greens and rice for a fresh, filling meal.


Snapper, raw

1400 g, (2 x 700g whole fish) cleaned


2 medium, thinly sliced

Fresh ginger

1 tbs, (5cm piece) thinly sliced

Fresh red chilli

3 whole, thinly sliced

Lime juice

2 tbs

Fish sauce

1 tbs

Brown sugar

2 tsp

Sesame oil

1 tsp

Green shallot(s)

3 individual, thinly sliced

Fresh coriander

cup(s), chopped

Mixed salad leaves

2 cup(s), (60g) or Asian salad leaves

Cooked white rice

2 cup(s), (340g), jasmine, to serve


  1. Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Using a sharp knife, cut 3 shallow slits in both sides of each snapper. Place snappers on prepared trays. Stuff cavity of each snapper with lime, ginger and half the chilli.
  2. Combine juice, f ish sauce, sugar and oil in a small bowl and stir until sugar has dissolved. Pour juice mixture over each snapper. Bake for 20–25 minutes or until the snapper is cooked through (see tip).
  3. Place roasted snappers on large serving platters. Sprinkle with shallots, coriander and remaining chilli. Serve with Asian salad leaves and rice.


TIP: To test if the fish is cooked, use a sharp knife to gently push the flesh near 1 of the slits made in the side of the fish. The flesh should easily come away from the bone and be white and opaque. Palm sugar is the brown hardened sap of a type of palm tree. It is usually sold in ‘rounds’ in the Asian section of most supermarkets. If unavailable you can use brown sugar.