Marinated snapper with lime, coconut and chilli

This beautifully fresh marinated snapper recipe is a sophisticated twist on a Kiwi favourite. Lime, coconut cream and mango combine to create a delicate dish that's a must for summer entertaining

  • 15 mins preparation
  • 6 hrs marinating
  • Serves 4
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  • 500 gram fresh snapper fillets or similar white fish
  • 1/4 cup lime juice
  • 1/2 cup lemon juice
  • 1 teaspoon fine sea salt
  • 165 millilitre can coconut cream
  • 1 kaffir lime leaf, very finely sliced
  • 1 red chilli, finely sliced
  • 1 shallot, finely sliced
  • 1 fresh mango, sliced radish, and coriander; edible flower petals (optional)


  • 1
    Slice the snapper into small even-sized pieces. In a shallow dish combine the lime, lemon juice and salt and then add the snapper, tossing gently to combine. Chill for 6 hours or overnight until the fish turns opaque and firm.
  • 2
    Drain off excess juice and add the coconut cream, lime leaf, chilli and shallot. Season to taste.
  • 3
    To serve, arrange the marinated fish slices on individual plates and decorate with sliced mango, radish slices, coriander and flower petals (if using). Drizzle with a little of the excess coconut marinade.


PER SERVE Energy 216kcal, 905kj • Protein 26g • Total Fat 10g • Saturated Fat 7g • Carbohydrate 2.5g • Fibre 2.1g • Sodium 153mg