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Chermoula Marinated Snapper with Vietnamese Sauce

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by Georgia Martin (subscribe)
I'm a born and bred Adelaidian food-lover.
Published January 12th 2013
An easy summer meal
This is such a simple and easy dish to make there's no excuse for takeaway. If fish doesn't particularly tickle your fancy, you can use the marinade for pretty much anything. I've done it with fish, chicken, steak and kangaroo before.

Chermoula baked snapper with vietnamese sauce and chermoula flavoured couscous.

Marinated Snapper:
500g snapper fillets
1 cup finely chopped flat leaf parsley
1 cup finely chopped coriander
3 finely chopped cloves of garlic
1 finely chopped large red chilli
zest of one lemon
juice of half a lemon
4 tablespoons of olive oil (or enough to mix everything through)

Marinate the snapper in the fridge for at least 2 hours but it will be much better if you do it overnight.

Bake the fish on some baking paper at 160c for around 10-15 minutes (the time will vary if you're using a different meat).

If you have any leftover marinade (always better to make too much than too little) I usually use it to flavour some couscous. You don't want to waste the yummy bits.

The chermoula marinade ready to go.


1 cup caster sugar
1 cup white vinegar
1/2 cup soy sauce
1/2 cup fish sauce
1/4 cup water
4 cloves of garlic
about the same amount of ginger
1 large red chilli

Put all the liquids in a saucepan and bring it to the boil. Boil it until the sugar has dissolved. Either finely chop the garlic, ginger and chilli or smash then up in a mortar and pestle.

Add them to the sauce while it's still hot and let it sit until it cool down. You don't need to use much of it but it keeps in a jar in the fridge for ages.

You can reduce the quantities of you want just as long as the ratios of the liquid ingredients stay the same.

If you a pour a bit into a bowl for serving, just put a squeeze of fresh lime juice through it and it will be even more amazing.
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Why? A light and flavoursome summer dish.
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