Crispy Skin Snapper

This recipe gives you the crispy skin and sweet taste without the excess sugar from conventional sweet chilli sauce. It is a great meal to share with friends and so damn easy to make. A new favourite I think 🙂


Get Your FREE Digestive Support Yin Yoga Sequence
Signup To My Weekly Newsletter
I agree to have my personal information transfered to MailChimp ( more information )
Spam Free. You can unsubscribe at any time.


1.5 kg whole snapper

4 garlic cloves, crushed

1/4 cup chopped fresh lemongrass

1/4 cup fresh coriander (or 1 tsp ground coriander)

2-3 tsp chilli flakes

1 tsp fish sauce (buy the one which only has anchovy and sea salt)

1 tbsp organic rice malt

1 tbsp ginger, crushed and chopped finely (I use a mortar and pestle)

Juice of 1 fresh lime



Pre-heat oven to 200 degrees.

Combine all ingredients together except whole snapper.

Pour mixture over fish, making sure that both sides of the fish are covered.

Place fish on a baking tray lined with baking paper.

Bake fish for 35minutes uncovered.

Enjoy with Asian slaw or Sautéed Broccoli and Mushrooms





1/4 cup kale, sliced finely

1/2 white onion, sliced

1/4 white cabbage, sliced

2 tsp fish sauce

2 tsp cracked black pepper

1/4 tsp cayenne

2 tbsp organic olive oil



Combine all ingredients together well and enjoy.

I like to make this salad and leave it for a couple of hours so that the flavours develop and the kale softens.


Serves 2-3 hungry people


More Digestive Love Here

Follow by Email