Vietnamese Snapper
Vietnamese Snapper



  • 3 tbsp hoisin
  • 3 tbsp soy sauce
  • 6 crushed garlic cloves
  • 4 chopped lemongrass stalks
  • Small handful each of mint, basil and coriander leaves, chopped
  • 2 red chillies, chopped
  • 2 medium snapper or similar whole fish, cleaned
  • 50g chopped roasted peanuts
  • Preheat the oven to 180C. Place all of the ingredients - apart from the fish or nuts - into a bowl, and stir to combine. Place the fish onto a baking tray lined with foil, and stuff the cavities with half the marinade. Smother the top of the fish with the remaining marinade, and chill in the fridge for 20 mins.
  • Bake for 15 mins or until cooked through, then remove from the oven and sprinkle with more chopped herbs and the nuts. Serve immediately.
15 mins
4 serving

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