Lemongrass Snapper Recipe



A quality Western Port snapper from Coronet Bay

With the annual Tea Tree snapper competition over and done with for another year, and the snapper season in full swing here in Victoria, I figured it was time to throw up a recipe for those that want a change from cooking them whole on the BBQ. This one is pretty simple but very tasty! It can also be used for flathead.


  • Snapper (filleted, skinned and cut into strips)
  • Plain flour (to flour the fish)
  • 1 Stalk of lemongrass
  • 1 Chopped tomato
  • 1 small chopped capsicum
  • Fish Sauce
  • Soy sauce
  • Chilli flakes
  • garlic powder
  • 1 Teaspoon Brown Sugar
  • Olive Oil

1. Drizzle hot pan with olive oil so there is a light layer.
2. Add the chopped capsicum and tomato
3. Tip a teaspoon of brown sugar evenly over the capsicum and tomato
4. Cook until softens (takes 2 minutes)
5. Add the lemongrass
6. Add a dash of fish sauce and soy sauce
7.Add a dash of garlic powder and chilli flakes. The sauce should be caramelising due to the brown sugar.
8. Add the lightly floured snapper pieces
9. Cook until fish is cooked through
10. Serve with rice and some Asian greens

The end result:



Sea Sherpa