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Photo of Snapper fillets with nam jim dressing by WW

Snapper fillets with nam jim dressing

Total Time
25 min
15 min
10 min
Add this fresh, filling and delicious dish to your repertoire to keep the whole family nourished and happy.


Fresh coriander

2 tsp, roots, chopped

Fresh green chilli

2 whole, deseeded, chopped

Green shallot(s)

3 individual, sliced


2 clove(s)

Caster sugar

1½ tbs

Lime juice

2 tbs

Fish sauce

1½ tbs

Plain flour

1 tbs

Snapper, raw

600 g, skin on (4 x 150g)

Sunflower oil

1 tbs


  1. To make the nam jim dressing, use a food processor to process the coriander root, chilli, shallot and garlic until finely chopped. Transfer to a small bowl and stir in the sugar, lime juice and fish sauce.
  2. Season the flour with salt and pepper. Sprinkle the snapper with the flour to coat. Shake off any excess flour. Heat the oil in a large non-stick frying pan. Cook the snapper for 3-4 minutes on each side or until golden and cooked through.
  3. Serve the snapper with nam jim dressing.


SERVING SUGGESTION: Steamed baby bok choy and carrots, plus steamed jasmine rice.TIP: Try steaming the snapper fillets instead of pan-frying them. Line a large bamboo steamer with baking paper and pierce several holes in the paper. Place the snapper in the steamer, skin-side up. Season with salt and pepper. Place the steamer over a large wok of gently boiling water. Steam, covered, over medium heat, for 4 minutes or until just cooked through – the time will depend on the thickness of the snapper fillets.