Oh Snap-per


I love to make my baked snapper for Good Friday as once it goes in the oven I am free to make other last minute preparations or mingle with my guests. It is so fresh and tasty and the snapper holds the flavor and its texture so well. A fantastic dish and definite crowd pleaser!


1 whole snapper fish, scaled & cleaned

1 Ginger root sliced into matchsticks

5 gloves Garlic chopped

75ml Soy sauce

75ml Abc sauce – sweet soy sauce

75ml pure sesame oil

730ml Sweet chili sauce

250mls Fish stock

I fresh bunch Coriander to garnish

Juice of 2 Lemons

250g Basmati rice


Preheat oven to 180c

To prepare the snapper slash the fish diagonally on both sides with a sharp knife.

Pour all wet ingredients (soy sauce, ABC sauce, sesame oil, sweet chili sauce and fish stock) over the fish one by one, ensuring it is spread evenly.

Then place ginger sticks and garlic over the fish and place in the oven to cook for 45-55 minutes (depending on the size of the fish).

Cook the basmati rice (long grain) as per packet instructions.

Remove the fish from the oven, garnish with fresh coriander and serve with rice.

SNAP-PER with inLydia kitchen

SNAP-PER with inLydia kitchen


Preparing inLydia’s Kitchen  

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