Stop swimming around for a new BBQ recipe. This Snapper with Maple, Lemongrass and Chilli Dressing Recipe is the ultimate must-try!

When it comes to barbecuing, we instantly think of throwing on some sausages and steaks. But, how about a whole snapper?

Teaming up with Maple From Canada, we’re sharing with you an exclusive BBQ Snapper with Maple, Lemongrass and Chilli Dressing Recipe – the perfect dish for your next dinner party at home.

Despite being swimmingly delicious, your guests will be just as equally impressed to learn that this BBQ Snapper with Maple, Lemongrass and Chilli Dressing Recipe is healthy! That’s right, and it’s all thanks to the pure maple syrup which is packed with plenty of vitamins and minerals including manganese and riboflavin.

And, with World Health Day coming up this Sunday 07 April, this BBQ Snapper with Maple, Lemongrass and Chilli Dressing Recipe is the perfect dish to try!

Duration: 50 minutes | Difficulty: Easy | Servings: 4


1 large snapper
1 pinch of sea salt
½ cup water
2 tsp tamarind paste
3 garlic cloves
3 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
1 thumb-sized piece of ginger, peeled and sliced
½ cup fresh coriander, plus a large handful to garnish
3 tbsp fish sauce
2 red chillies, minced
2 lemongrass sticks, finely sliced, plus 3 extra to garnish
1 brown onion, sliced
1 tbsp vegetable oil
Salt and pepper, to season
1 lime, sliced into wedges
1 red chilli, sliced



1. Use paper towel to pat the fish dry and make three to four diagonal cuts on one side of the fish, several inches apart.

2. Sprinkle the surface of the fish with sea salt and set aside while you prepare the sauce.

3. Place the water, tamarind paste, garlic cloves, maple syrup, ginger, coriander leaves, fish sauce, and minced red chilli in a food processor and blitz to combine.

4. Pour the sauce into a saucepan, add the lemongrass and simmer over medium-low heat for 5–8 minutes.

5. Cover and keep warm while you cook the fish.

6. Heat your BBQ to medium-high heat and add the fish. Grill for around 8 minutes on each side, or until the skin has browned and the flesh flakes easily.

7. Make sure you don’t flip the fish too early or the skin will stick to the BBQ — allow at least 2 minutes before turning. Bash the extra lemongrass sticks with a rolling pin or the back of a spoon and add to the BBQ for the last 5 minutes.

8. Meanwhile, fry the onion in the vegetable oil on high heat until crispy. You could do this on the BBQ if you have a cast iron skillet. 

9. To serve, place the fish on a platter, pour over the sauce and garnish with the fried onions, fresh coriander, sliced chilli and lime wedges.

Want to make something else with maple syrup? Check out this Homemade Sticky Maple Syrup Mocha Buns Recipe. Or learn more about Sean Connolly’s Maple Baked BBQ Bananas Recipe here.

Feature image supplied.