Sashimi Snapper


Matt Sinclair


2 people


  • 300gm snapper, thinly sliced
  • 3 mandarins, juiced
  • 2 limes, juiced
  • 1 birdseye chilli, finely chopped
  • 1 inch ginger, peeled, finely grated
  • 2 cloves garlic, finely grated
  • 1 Tbsp. fish sauce
  • ½ Tbsp. palm sugar
  • 1 Tbsp. sesame seeds, lightly toasted
  • Coriander leaves to garnish
  • Thai basil leaves to garnish



  • Combine mandarin juice, lime juice, chilli, ginger, garlic, fish sauce and palm sugar into a small mixing bowl and whisk to combine. Taste and adjust seasoning if required.
  • Arrange sashimi onto a serving plate and drizzle with nam pla dressing. Sprinkle with toasted sesame seeds and garnish with coriander and Thai basil leaves. Serve immediately.

Related Recipes

Salmon and Caper Penne

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x Coles Penne Rigate 500g 1 x Coles Hot Smoked Salmon fillet 1 x ZoOSh Smoked Salmon dip ½ x Red onion, thinly sliced ½ jar Coles baby Capers ½ Dill bunch, roughly chopped (save a few sprigs for...

Hot Smoked Trout

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 700g baby new potatoes, boiled and diced 2/3 cup tablespoons crème fraiche 1 lemon, zest and juice ½ bunch dill, plus extra to serve 1 tablespoon capers, rinsed 4 red radish, thinly sliced Sea salt...

Nan’s Ham Hock Soup

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 1 Ham Hock 2.5 cups Yellow Split Peas 2 large brown onions, finely chopped 3 large carrots, grated 1 Litre Massel Salt Reduced stock Water Salt and Pepper METHOD: In a large stock pot or saucepan place...

Salt and Pepper Squid

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: Cobram Estate EVOO for frying 8 medium squid hoods (750gm) ½ cup rice flour 1 Tbsp sea salt 1 Tbsp white pepper 2 tsp cracked black pepper 1 tsp Cayenne pepper (optional) Lime wedges to serve 2 egg...

Print Friendly, PDF & Email