• 1 red snapper 500gr
  • 3 garlic cloves rough chopped
  • 3 shallots roughly chopped
  • 5 long red chillies, deseeded and roughly chopped
  • 3 coriander roots, roughly chopped
  • 2 tblsp cooking oil
  • 2 tblsp vegetable stock
  • 2 tblsp lime juice
  • 1 1/2 tblsp fish sauce
  • 2 tblsp palm sugar
  • thai sweet basil leaves for garnish


  • rub the outside of the fisj with some oil and grill or barbecue it on medium heat for 15-20 minutes on each side until lightly browned. Transfer tge fush to a serving plate and keep it warm
  • use a pestle and mortar to combine garlic, shallots, chillies and coriander roots into rough paste
  • heat oil stir fry the garlic, and chilli paste for 2 minutesor until fragrant.  Add stock, lemon juice, fish sauce and sugar and cook for another minute or until sugar has dissolve.
  • pour the chilli sauce over warm fish, garnish with a few sweet thai basil leaves

Fish Ingredients:

  • barramundi fillets
  • sea salt
  • extra virgin oil

Cucumber and mint salsa ingredients:

  • 1 handful mint leave chopped roughly
  • 2 small french shallots
  • 1/2 lebanese cucumber seeds removed and thinly sliced
  • sea salt
  • 2 teaspoon red wine vinegar
  • 2 teaspoons balsamic vinegar
  • 1 tablespoon good quality horseradish relish
  • 100ml extra virgin olive oil
  • 2 teaspoons caster sugar
  • 2 spring onions white only round cuts
  • ground pepper

to make salsa, place mint, french shallots and cucumber in a bowl with pinch of sea salt. add the vinegar, horseradish, oil, sugar and spring onion. give generous grind of fresh pepper and check the seasoning. Mix well and leave 15 minutes.

Drizzle fish fillets with salt and little oil and little plain flour. Pan fry the fish on a hot pan.

serve fish with cucumber and mint salsa on top.