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Barbecued lemongrass snapper with pomelo and herb salad

  1. Process chilli, ginger, lime leaves, garlic, shallot, lemongrass, coriander roots, oil and 2 tsp sea salt in a food processor to a paste. Rub inside the fish cavity and spread thickly over fish, massaging into incisions. Cover and marinate for at least three hours or overnight.

  2. Preheat oven to 220°C or heat a hooded barbecue to high. Place fish on an oven tray lined with oiled foil and drizzle with a little extra oil. Roast until flesh flakes easily (45-50 minutes).

  3. For pomelo and herb salad, pound chilli, garlic and palm sugar to a paste with a mortar and pestle. Stir in 1 tbsp hot water, then add lime juice and fish sauce – check seasoning and adjust the balance of hot, sour, sweet and salty to taste. Store in an airtight container until required. Just before serving, combine herbs, shallot and pomelo in a bowl, drizzle with dressing and toss to combine. To serve, squeeze lime over snapper and scatter with salad.


  • 4 long red chillies, coarsely chopped

  • 40 gm ginger, coarsely chopped

  • 10 gm makrut (kaffir) lime leaves, thinly sliced, plus extra to serve

  • 8 garlic cloves, chopped

  • 2 shallots, coarsely chopped

  • 2 lemongrass stalks (white part only), thinly sliced

  • 50 ml vegetable oil, plus extra for drizzling

  • 1 large snapper (about 2.8kg), skin slashed

Pomelo and herb salad

  • 2 small red chillies, thinly sliced, or to taste

  • 1 garlic clove, chopped

  • 1 1⁄2 tbsp crushed palm sugar

  • 60 ml lime juice (1⁄4 cup)

  • 60 ml fish sauce (1⁄4 cup)

  • 1 cup coriander

  • 1 cup mint

  • 1 cup thai basil

  • 2 red shallots, thinly sliced

  • 1⁄2 pomelo or grapefruit, broken into pieces

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