top of page

Whole Thai Snapper with Garlic-Lime Sauce

Whole Thai Snapper with Garlic-Lime Sauce

1 tablespoon of soy sauce

1 tablespoon of rice vinegar

1 tablespoon of mirin

1 tablespoon of sesame oil

¼ cup of fresh citrus juice, combination of limes, lemons, & oranges

2 tablespoons of sugar

2 tablespoons of freshly grated ginger

Whole Thai snapper

Bunch of fresh cilantro

Kosher salt

Freshly ground black pepper

3-4 assorted citrus fruits, lemons, limes, & oranges, sliced ½ inch

¼ cup of extra virgin olive oil

6-8 whole garlic cloves

2 tablespoons of fresh lime juice

Kosher salt

Freshly ground black pepper

Cooked rice, for serving


  1. Preheat the oven to 425 degrees F.

  2. In a small mixing bowl, whisk together the soy sauce, rice vinegar, mirin, sesame oil, citrus juice, sugar, and grated ginger. Set aside.

  3. Make 3-4 slashes on each side of the snapper, slicing to the bone. Transfer the fish to heavy rimmed baking sheet. Stuff the inside with a handful of fresh cilantro along with a few slices of citrus. Lightly season the fish salt and ground black pepper.

  4. Pour the soy sauce mixture evenly over the fish and into the slashes. Place the remainder of the cilantro and citrus slices on top, under, and around the fish. Roast the fish for about 25-30 minutes, until the flesh just flakes.

  5. In the meantime, make the sauce. In a small saucepan over medium-low heat, combine the olive oil and garlic clove and cook for about 6-8 minutes, until the garlic softens. Remove from heat, transfer to a food processor along with the fresh lime juice and 4-finger pinches of salt and ground black pepper and puree.

  6. Serve the roasted fish with the garlic-lime sauce and rice. Enjoy!



bottom of page