Coconut roast snapper

Adam Liaw
Coconut roast snapper.
Coconut roast snapper. Photo: William Meppem

The Pacific Islands produce some beautifully simple seafood dishes with rich flavour.


• 2 whole snapper (around 600g each), cleaned and scaled

• 1 tbsp olive oil

• 1 brown onion, peeled and thickly sliced

• 3 cloves garlic, peeled and roughly chopped

• 2 large green chillies, thickly sliced on an angle

• 2 tomatoes, cut into large wedges

• 1 tbsp fish sauce (or 1 tsp salt)

• 1 can coconut cream

• ¼ cup roughly chopped coriander 


Heat your oven to 220˚C (200˚C fan-forced). Place the snapper on a deep baking dish that just fits the fish. 

Heat a frying pan on medium heat and add the oil. Add the onion, garlic and chilli and fry for about 1 minute until fragrant. Add the tomatoes, fish sauce (or salt) and coconut cream, spooning only the can's thick top layer into the pan (you can reserve the watery layer below for making a red or green Thai curry). Simmer for about 5 minutes. 

Pour the mixture over the fish and roast in the oven for around 15-20 minutes, until the snapper's flesh comes away from the bones easily. Scatter with coriander and serve. 

Also try: Adam Liaw's L&P scones

Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.

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