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Vanilla and chilli snapper

  • 30 minutes, chilling time 1 hour
  • 4-6
Vanilla and chilli snapper


  • 500 grams fresh snapper or similar
  • ½ red onion, peeled and finely chopped
  • ½ firm papaya, diced
  • ½-1 red capsicum, finely diced
  • ¼-½ cup coconut milk
  • 2 tablespoons sweet chilli sauce
  • few drops Tabasco sauce
  • grated rind 1 lime
  • juice 2 limes
  • 1½ teaspoons vanilla paste
  • 2 tablespoons chopped fresh parsley


  1. Cut the fish into 1-2cm dice and place in a shallow ceramic dish with the remaining ingredients and a good seasoning of salt.
  2. Toss gently to mix, cover and refrigerate for one hour before serving in lettuce leave lined individual serving dishes garnished with extra parsley, toasted coconut and a lime wedge if wished.

Cooks Tips

- Snapper is a medium-textured fish and other varieties can be used here including John Dory, gurnard, orange roughy, terakihi or tuna.

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