BBQ Snapper

With these beautiful long summer days drawing to an end, many keen fishermen are eager to spend us much time out on the boat before winter sets in. Having exhausted their BBQ repertoire over the past couple of months, here is a great way to enjoy the catch of the day!

Begin with a whole snapper, gutted and descaled.

Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

Cut 3-4 slits in each side of the salmon, fill with half lemon slices, thinly sliced pickled (or fresh) ginger and lime kaffir leaves.

Oil two large sheets of foil, place the fish on one of the oiled sheets, and place the other sheet of foil over the top, oiled side facing down.  Crimp the edges of the foil to seal.

Crimp the edges of the foil to seal

Place the fish on the hot plate in a hooded oven and cook on medium heat for approximately 20-30 minutes.

Peel back the foil!

Once cooked, peel back the foil and place the fish on a platter and scatter with coriander.

Panfry off Asian pancakes (Paratha) until crispy. These can be purchased from most Asian supermarkets.

Prepare accompaniments such as kimchi, coriander, lime wedges, sprouts, Japanese mayo, sushi rice and Nam Jim dressing.

BBQ Snapper, nam jim dressing and accompaniments

Dress the fish with lashings of Nam Jim, then place fish and accompaniments in the middle of the pancake and fold in half.  Enjoy!

1x red chilli

Recipe for Nam Jim Dressing

1x garlic clove

1x tbsp fresh ginger

¼  cup coriander

150 gr brown sugar

4 tbsp fish sauce

4 tbsp lime juice

Chop chilli finely (remove seeds).  Peel and finely chop ginger, garlic and coriander.  Mix all ingredients together.  Set aside and leave for 12 hours before using.

BBQ Snapper

Here in the Hawkes Bay we have been enjoying some beautiful summer weather with temperatures soaring above 30 degrees, and it therefore seems very fitting to be cooking outside and making the most of these glorious mild evenings.  Even though the mere male is very comfortable his place in front of the BBQ grill, here are a few friendly tips to seal in all those delicious flavours and keep your meat succulent and flavoursome;

  • Start with a very hot grill
  • Remove your Protein from the fridge in advance, because meat is best cooked at room temperature
  • Season the meat with salt, pepper and a little oil. (Avoid oiling the grill because it can burn and char the meat).
  • Turn the protein only once.  Leave it on the grill until you can remove it easily to cook the other side.  If it sticks, it isn’t quite ready to be turned, so leave it for an extra minute.
  • The protein is Medium Rare when blood starts coming to the surface.
  • Good old Watties are a staple at most kiwi barbeques, however there are many different options to add flavour to your BBQ. Above all, you will impress your friends!

Chimichurri sauce is the perfect way to add flavour and freshness to proteins without over powering them.  This sauce is traditional of Argentinean BBQs, similar to pesto and is gluten free!


Chimichurri Sauce

1 cup Flat leaf parsley

2 Tbsp fresh oregano

2 tsp crushed garlic

¼ cup olive oil

2 Tbsp red wine vinegar

Salt and pepper to season

1 tsp fresh chilli or ½ tsp dried chilli.

Put all ingredients in blender and blitz, season to taste.

This sauce is beautiful served with BBQ Lamb rump, fresh lettuce, coriander, and pomegranate seeds with a drizzle of fresh lime juice.