There's nothing better than having friends and family around for a barbecue and sharing beautiful food. This recipe turns delicious fresh seafood into a wonderful feast.

What you need to know before you start

You’ll need a barbecue or chargrill to recreate this dish at home. You can also use an oven, if you don’t have access to a barbecue or chargrill. Simply follow exactly the same method, and cook in a preheated 200°C/180°C fan-forced oven for 25-30 minutes. This recipe also requires handling of a whole fish that’s been gutted and clean. If you’re not confident with this step, ask your fishmonger, who should be happy to do this for you. 

Set aside roughly 40 minutes to complete this recipe from start to finish. It requires around 10 minutes to prepare the aromatics, and a further 25-30 minutes on the barbecue.

Why is this the best whole baked snapper with ginger and chilli recipe?

Baking a fish is a simple and delicious way to prepare fish, and this recipe is no different. Featuring a whole snapper and Asian-inspired ingredients like ginger, chilli and coriander, the results are a spicy, herby fish loaded with punchy aromas. 

Plus, it’s a breeze to prepare. Unlike other barbecue recipes that may require a lengthy clean up process post-grill, the fish is baked in foil and baking paper parcels to keep all the juices and flavour together, making it a great no-fuss meal, perfect for feeding a crowd. Plus, when cooking a fish whole like this, it's practically impossible to overcook it, as cooking on the bone keeps the fish super moist. 

Is it better to bake fish covered or uncovered?

Deciding to keep your fish covered or uncovered as it bakes is dependent on the dish. Fish that is covered in breadcrumbs or intended to go crispy and golden should be left uncovered, whereas fish fillets or whole fish will turn out better when cooked covered, to allow for a juicy, tender finish. For this recipe, the whole snapper is baked sealed in a foil parcel.

What is the best fish for baking?

Almost any fish will turn out well when baked whole, so choose your favourite, or what your fishmonger recommends on the day. When selecting your fish, look for clear bright eyes and undamaged skin, and the fish should have a fresh, ocean-like smell.  

What ingredients you’ll need

Lemons: Lemons are used as the fish bakes and served alongside the finished dish. It adds a bright zinginess for a refreshing kick to balance the richness from the fish. 

Ginger: Fresh ginger imparts a warm, aromatic heat that complements the snapper's natural sweetness. 

Garlic cloves: When baked, the garlic becomes mellow and sweet to impart a savoury depth to the fish. 

Long red chillies: Chillies add a subtle spice to the dish without overpowering the other ingredients. 

Coriander leaves: Fragrant coriander leaves contribute a fresh, citrussy note that elevates the dish. 

Extra virgin olive oil: Olive oil coats the fish, keeping it moist while adding richness and a fruity, smooth flavour. 

Whole snapper: The star protein of the dish. We use two cleaned whole snappers with the skin scored. 

Long green shallots: Shallots provide a mild, sweet onion flavour. 

Mint leaves: Fresh mint leaves offer a cool, aromatic freshness that contrasts beautifully with the heat and richness of the fish and chilli. 

How do you prepare a whole snapper?

Preparing a whole fish can be an intimidating process, but it doesn’t need to be once you understand the basics. And don’t forget, feel free to ask your fishmonger to complete this step for you. 

If you choose to do it yourself, begin by cleaning and scaling the fish. Do this by rinsing the fish under cold water before using a fish scaler to scrape away the scales. Once cleaned, make an incision along the belly and carefully pull out the entrails. Finally, score the skin by making 2-3 diagonal cuts on each side of the fish for even cooking. 

How to store leftover whole baked snapper with ginger and chilli

This baked snapper is best served fresh, however you can keep any leftovers to enjoy at a later time. Cool and store leftover fish in an airtight container in the fridge for up to 2-3 days. You can use it to make quick fish croquettes by mixing leftover fish with mashed potato, chopped herbs and some mustard. Pan-fry until crisp and serve with aioli. Or use it to make these super-fast salmon and sweet potato fish cakes.

How to serve whole baked snapper with ginger and chilli

This whole baked snapper is an impressive summer lunch or easy dinner for the whole family. To serve, place the fish, still in its parcel, on a large platter for a rustic look. As your guests are seated, open up the parcels and top with the fresh herbs and lemon wedges. Carefully use a knife or fork to lift the spine, starting from the tail, away from the fish and discard. Watch for any little bones. 

Plate it up with a side of freshly steamed rice and greenery like bok choy. While the barbecue is still hot, grill up some corn or capsicum to complete your meal. 

Drink pairings with whole baked snapper with ginger and chilli

White wine and fish make an excellent pairing. Opt for a crisp and zesty sauvignon blanc, a slightly sweet riesling or even a dry rosé to complement the dish’s vibrant flavours and aromatic freshness. 

If you love our whole baked snapper with ginger and chilli recipe, try this 

Love fish? Experiment with more seafood flavours thanks to these flavour-packed recipes:

• Easy fish curry
• Fish pie
• Samke harra (spicy fish in tahini)