Crispy skinned snapper with cucumber & tamarind pickle

Crispy skinned snapper with cucumber & tamarind pickle

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  • 0:30 Prep
  • 0:05 Cook
  • 4 Servings
  • Capable cooks

Crispy skinned snapper is made extra special when served with gourmet pickle.

Featured in
Snapper recipes, Dinner party recipes


  • 1 red onion, halved, thinly sliced
  • 1 teaspoon caster sugar
  • 1 teaspoon white wine vinegar
  • 2 teaspoons red wine vinegar
  • 1/3 cup (80ml) grapeseed oil (see Note), plus extra to drizzle
  • 2 Lebanese cucumbers, halved, thinly sliced
  • 1/4 cup tamarind puree (see Note)
  • 1/4 teaspoon freshly ground white pepper
  • 4 x 150g snapper fillets with skin (or use other fi rm white fi sh)
  • Sliced long red chilli (optional), to serve


  • Step 1
    Place onion in a bowl and season with sugar and 1 teaspoon salt. Stir to separate onion slices. Leave for 15 minutes or until the onion has softened slightly.
  • Step 2
    Whisk the vinegars and 2 tablespoons grapeseed oil in a bowl until combined. Stir in the cucumbers, tamarind, white pepper and onion mixture. Set aside.
  • Step 3
    Heat the remaining oil in a large frypan over high heat. Season the snapper skin with salt and score lightly. Cook skin-side down, pressing down gently with a fish slice, and cook for 3-4 minutes until crispy, then turn and cook for 2-3 minutes until cooked through. Serve with the pickle, and sprinkle with chilli if desired.


  • 1355 kj


  • 21g

    Fat Total

  • 3g

    Saturated Fat

  • 31g


  • 146.35mg


  • 3g

    Carbs (sugar)

  • 6g

    Carbs (total)

All nutrition values are per serve


Grapeseed oil is from supermarkets. Tamarind puree is from Asian shops.

  • Author: Olivia Andrews
  • Image credit: Ian Wallace
  • Publication:



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