Phuket Snapper WITH Hoisin Noodles & HERB Salad
- 15m Prep Time
- 25m Cook Time
- 40m Ready In
Roasted red snapper with lemongrass and ginger, served over hoisin noodles and a fresh herb salad with peanuts.
Ingredients
- 14.8 ml groundnut (peanut) oil
- 2 red snapper cleaned
- 2 lemongrass finely sliced
- 1 lime finely sliced
- 5 fresh root ginger finely sliced
- 14.8 ml Worcestershire sauce
- 4.93 ml freshly ground black pepper
- 2 lemongrass outer leaves removed
- 2.5 fresh root ginger peeled
- 0.5 red chilli
- 29.6 ml fish sauce
- 7.39 ml sugar
- 1 red onion peeled and grated
- 1.5 lime juiced
- 300 g carrots grated
- 2 coriander (cilantro) leaves
- 2 basil leaves finely chopped
- 1 mint leaves finely chopped
- 30 g peanuts
- 200 g medium egg noodles
- 44.4 ml hoisin sauce
- 29.6 ml soy sauce
- 14.8 ml groundnut (peanut) oil
Nutrition (per serving, estimated)
Estimated based off 19 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 783 mg
- Iron: 83.4 mg
- Magnesium: 1194 mg
- Phosphorus: 4760 mg
- Potassium: 5659 mg
- Zinc: 38.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml groundnut (peanut) oil
- 14.8 ml Worcestershire sauce
- 4.93 ml freshly ground black pepper
- 0.5 red chilli
- 29.6 ml fish sauce
- 7.39 ml sugar
- 2 coriander (cilantro) leaves
- 30 g peanuts
- 200 g medium egg noodles
- 44.4 ml hoisin sauce
- 29.6 ml soy sauce
- 14.8 ml groundnut (peanut) oil
Prepare
- 2 red snapper, cleaned
- 2 lemongrass, finely sliced
- 1 lime, finely sliced
- 5 fresh root ginger, finely sliced
- 2 lemongrass, outer leaves removed
- Peel 2.5 fresh root ginger
- 1 red onion, peeled and grated
- Juice 1.5 lime
- Grate 300 g carrots
- 2 basil leaves, finely chopped
- 1 mint leaves, finely chopped
Let's Cook
-
Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Oil a piece of foil large enough to wrap the fish, and place the cleaned red snapper on top. Finely slice the lemongrass, lime, and unpeeled ginger.
-
Step 2.
Spoon the Worcestershire sauce into the cavity of the fish and stuff with the sliced lemongrass, lime, and ginger, placing a few lime slices on top if desired. Drizzle with groundnut oil, sprinkle with black pepper and a good pinch of salt. Wrap the fish tightly in the foil, place in a roasting tin, and roast for 25–30 minutes until cooked through and tender.
-
Step 3.
While the fish roasts, make the herb salad. Place the lemongrass (outer leaves removed), peeled ginger, red chilli, fish sauce, and sugar in a mini food processor and blend into a smooth paste. Grate the red onion into a large mixing bowl, pour over the lime juice, and mix well to take the rawness out of the onions. Add the grated carrots on top.
-
Step 4.
Add the coriander leaves, finely chopped basil, and finely chopped mint to the salad bowl, followed by the spice paste. Toss everything together, then transfer to a serving bowl. Cover and set aside.
-
Step 5.
Cook the medium egg noodles in boiling water for 4–5 minutes until soft, or as directed on the packet. Drain and return to the pan. Pour over the hoisin sauce, soy sauce, and groundnut oil, then mix well. Set aside. Scatter the peanuts and reserved herb leaves over the salad, and serve with the cooked fish and noodles.