Grilled snapper with tamarind sauce

Grilled snapper with tamarind sauce

(3) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 8 Servings
  • Capable cooks

Tamarind sauce makes this beautiful snapper even more sensational.

Featured in
Low kilojoule, Snapper recipes


  • 2 (about 800g each) whole snapper, scaled, gutted
  • Pinch of sea salt flakes
  • 2 tablespoons vegetable oil
  • 150g tamarind pulp
  • 125ml (1/2 cup) boiling water
  • 55g (1/3 cup) finely chopped palm sugar
  • 2 teaspoons fish sauce
  • 1 fresh long red chilli, thinly sliced diagonally


  • Step 1
    Wash the fish under cold running water. Pat dry with paper towel inside and out. Use a sharp knife to cut 3 slashes, about 5cm long and 1cm deep, in the thickest part of the fish on both sides. Season with salt.
  • Step 2
    Preheat a barbecue or chargrill on high. Brush fish with oil. Cook on grill for 8 minutes each side or until fish flake easily when tested with a fork in the thickest parts.
  • Step 3
    Meanwhile, combine tamarind and boiling water in a heatproof bowl. Set aside for 10 minutes to soak. Strain through a fine sieve into a jug. Discard seeds and pulp. Add sugar and fish sauce, and stir to combine.
  • Step 4
    Place fish on serving platters. Drizzle with tamarind sauce and sprinkle with chilli. Serve immediately.

  • High protein
  • Low carb
  • Low fat
  • Low kilojoule
  • Low sodium


  • 1004 kj


  • 7g

    Fat Total

  • 1g

    Saturated Fat

  • 1g


  • 26g


  • 77mg


  • 252.77mg


  • 18g

    Carbs (sugar)

  • 18g

    Carbs (total)

All nutrition values are per serve


Make this recipe 20 minutes before serving the main.

Tamarind pulp is available from some supermarkets. If it’s unavailable, use 80ml (1/3 cup) fresh lemon juice diluted in the boiling water.

  • Author: Rodney Dunn
  • Image credit: Ian Wallace
  • Publication: Australian Good Taste



Please enter your comment!
Please enter your name here