Spiced Snapper with Fresh Pickled Vegetables


Spiced Snapper with Fresh Pickled Vegetables
As the days get warmer, cool down with this simple yet tasty recipe for fresh pickled vegetable and spiced fish.

Tumeric Spiced Snapper is chargrilled between banana leaves. Serve succulent fish and tangy sweet and sour pickled vegetables, jasmine rice and lime wedges.

Spiced Snapper with Fresh Pickled Vegetable Recipe

Serves 4


4 (about 150g each) snapper fillets

2 banana leaves

jasmine rice and lime wedges, to serve

Turmeric Paste

1 purple Asian shallot, chopped

1 garlic clove, finely chopped

2 tsp galangal, finely chopped

1 tbsp fresh turmeric, chopped

1 long fresh green chilli, deseeded, coarsely chopped

1 stem lemongrass, pale part only, finely chopped

2 kaffir lime leaves, shredded

¼ cup palm sugar, finely grated

¼ cup lime juice

1 tbsp fish sauce

Pickled Vegetables

1 daikon (white radish), peeled, cut into matchsticks

1 carrot, peeled, cut into matchsticks

1 tbsp white vinegar

1 tbsp caster sugar

1 tsp salt

½ cup coriander leaves


To make turmeric paste, place shallot, garlic, galangal, turmeric, chilli, lemongrass and lime leaves in a mortar. Pound until finely crushed. Add sugar, lime juice and fish sauce. Stir to combine.

Place fish in a glass bowl with turmeric pasteand turn to coat. Set aside for 30 minutes.

To make pickled vegetables, combine daikon, carrot, vinegar, sugar and salt in a large bowl. Set aside for 15 minutes. Drain well. Add coriander and toss to combine.

Heat a chargrill on high. Place fish between banana leaves. Chargrill for 3-4 minutes each side or until cooked through. Place fish on a platter. Serve with pickled vegetables, rice and lime wedges.


Print Recipe


Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe. 

Member Login