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Crispy Skin Snapper

Content by: 180 Nutrition

Crispy Skin Snapper

Lynda: This recipe gives you the crispy skin and sweet taste without the excess sugar from conventional sweet chilli sauce. It is a great meal to share with friends and so damn easy to make. A new favourite I think 🙂


  • 1.5 kg whole snapper
  • 4 garlic cloves, crushed
  • 1/4 cup chopped fresh lemongrass
  • 1/4 cup fresh coriander (or 1 tsp ground coriander)
  • 2-3 tsp chilli flakes
  • 1 tsp fish sauce (buy the one which only has anchovy and sea salt)
  • 1 tbsp organic rice malt
  • 1 tbsp ginger, crushed and chopped finely (I use a mortar and pestle)
  • Juice of 1 fresh lime


  1. Pre-heat oven to 200 degrees.
  2. Combine all ingredients together except whole snapper.
  3. Pour mixture over fish, making sure that both sides of the fish are covered.
  4. Place fish on a baking tray lined with baking paper.
  5. Bake fish for 35minutes uncovered.
  6. Enjoy with Asian slaw or Sautéed Broccoli and Mushrooms



  • 1/4 cup kale, sliced finely
  • 1/2 white onion, sliced
  • 1/4 white cabbage, sliced
  • 2 tsp fish sauce
  • 2 tsp cracked black pepper
  • 1/4 tsp cayenne
  • 2 tbsp organic olive oil


  1. Combine all ingredients together well and enjoy.
  2. I like to make this salad and leave it for a couple of hours so that the flavours develop and the kale softens.
  3. Serves 2-3 hungry people

Big thanks to Naturopath Lynda Griparic for the recipe.
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180 Nutrition

This article was curated by 180 Nutrition who were founded in March 2010 with the goal to offer the very best in natural health supplements and resources. The passionate team are aligned with leading health and wellness professionals including nutritionists, naturopaths, functional medicine and exercise specialists. They regularly connect with... Read More
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