Life's Good BBQ Baby Snapper


  • 3 tbsp Life’s Good Green Curry Paste (Add Green Curry Paste to Cart)
  • 1 whole baby snapper (squire) approx 700g (or alternative firm fleshed whole plate sized fish)
  • 1/3 cup coconut milk or coconut cream
  • 1 large banana leaf (optional or aluminium foil
  • 1 quartered fresh lime plus extra lime wedges to serve


  1. If your fishmonger has not descaled and gutted the fish, you'll need to do this first.
  2. Place the fish on a chopping board and with a sharp knife, score the skin and outer flesh of both sides. Cuts should be made diagonally along the length of the fish approx. 2-3 cm apart.
  3. Open the gut cavity and gently massage 1 tbsp of Life's Good Green Curry Paste to both sides of the cavity.
  4. Rub 1 or 2 tbsp of Life's Good Green Curry Paste into both outer sides of the fish. Ensure paste spreads evenly down into each of the diagonal cuts.
  5. Place 4 pieces of fresh lime inside gut cavity.
  6. Drizzle coconut milk or coconut cream into gut cavity and outside of fish.
  7. If available, prepare banana leaf by gently cutting down along the centre stem to give you a large piece separated from the main central stem. Wash the banana leaf before using.
  8. Wrap the fish in banana leaf as tightly as possible without tearing it. If banana leaf is not available, wrap the fish in foil.
  9. Cook for approx. 15 to 18 minutes on a hot BBQ plate or approx. 25 minutes in a moderate oven.
  10. Allow to rest in leaf or foil got approx. 5 minutes once removed from BBQ or oven.
  11. To serve, unwrap and place whole fish on serving plate and drizzle over cooking juices.
  12. Garnish with extra lime wedges.


TIP! Serve with rice and crisp Asian style salad as part of a Thai banquet feast.