Back to Recipe Menu

BBQ baby fish with Thai cabbage salad


  • Place the fish on lightly oiled large squares of kitchen foil. Sprinkle with seasonings and the juice of 1 lime. Wrap up tightly and cook in a preheated covered BBQ. (To check if ready, make a small cut behind the heads.)
  • To make the dressing, whisk the fish sauce, sugar, rice wine vinegar, chillies, garlic, vegetable oil with the juice of 2 limes. Taste for seasoning.
  • Then gently toss the onion, carrot, peanuts, wonga bok and mint leaves with the dressing to taste.
  • To serve, mound the salad on individual plates and top with the fish and cooking juices.


  • 4 whole baby snapper (or another baby fish)
  • olive oil spray
  • sea salt & freshly ground pepper
  • juice of 3 limes
  • 2 tbsp Asian fish sauce
  • 1 heaped tspn brown sugar
  • 2 tbsp rice wine vinegar
  • 2-3 small red chillies, seeded & finely sliced
  • 1 garlic clove, crushed
  • 3 tbsp vegetable oil
  • ½ red onion, finely sliced
  • 1 medium carrot, coarsely grated
  • 3 tbsp dry roasted peanuts
  • ½ wonga bok, shredded
  • ¾ cup mint leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm