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Snapper with Miso

BBQ Snapper Miso, Sesame and Kewpie

A quick cooking BBQ Snapper meal that will feed two/ four with salad and sides. It's easy and quick.
4.5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Seafood
Cuisine seafood
Servings 4


  • 1.2 kg Snapper approximately cleaned and scaled


  • 2 tablespoons white miso 1 Tablespoon darker miso
  • 60 ml Soy Sauce Japanese or light soy (3 tablespoons)
  • 60 ml lime juice 3 tablespoons
  • 1 clove garlic
  • 1 tablespoon ginger grated
  • 40 mls honey or maple syrup, l 2 tablespoon
  • 40 ml Sesame oil 2 tablespoons

To serve

  • 1/2 cup chilli sliced
  • 4 sprigs coriander
  • 20 ml sesame oil extra, 1 tablespoon
  • 100 gm kewpie mayonaise
  • 3 tablespoons sesame seeds toasted


  • Mix the ingredients for the marinade together (reserving the squeezed lime halves)
  • Lay down the baking paper and the foil and put the fish on top.
  • Splash the inside of the fish with marinade and pop the limes inside. Wipe the fish outside and put extra underneath.
  • Fold the paper up around the fish and put it directly onto the BBQ. My BBQ temperature is 200 C with the lid down. I put it onto the bar grill plate and close the lid. Use a timer (or your phone) to time 10 minutes. Then flip the fish carefully by sliding an egg slice underneath and guiding it over with tongs.
  • Tuck the foil around the fish again and leave with the lid lowered for another 10 minutes. Slide the fish onto a flat tray.
  • To serve the fish slide a eggflip under the fish and slide it off the foil onto a dish. Cover with he toasted sesame seed, chopped chilli and squiggle wit Kewpie Mayo. add fresh coriander.