Salt Grilled Snapper

Main Ingredients

  • 1 whole snapper
  • 2 cups salt
  • 1 bunch fresh lemon basil
  • 2 stalks lemongrass, bruised

Sambal Matah ingredients  

  • 8 pieces shallots, sliced
  • 2 stalks lemongrass, sliced
  • 3 pieces red birds eye chilli, seeds intact and sliced
  • ½ teaspoon dried shrimp paste
  • 3 pieces lemo (Balinese lime) or any kind of lime, juiced
  • 1 tablespoon ginger flower, sliced
  • ½ red tomato, sliced
  • 2 tablespoons coconut oil
  • Salt to taste


  • 1 piece lemo (Balinese lime) or any kind of lime, halved or cheek
  • Sprigs of lemon basil


  • Clean the snapper stomach from the gills and add in the fresh lemon basil and bruised lemongrass inside the snapper stomach.
  • Then coat the whole snapper with salt evenly.
  • Make sure your BBQ grill is hot and there are no yellow flames.
  • Place your snapper in a wire mess and start to grill it on one side and flip it to grill on another side.
  • Meanwhile prepare your sambal matah.
  • Heat up coconut oil in the pan and combine the sliced lemongrass, dried shrimp paste, sliced chilli, sliced shallot and fresh lime juice.
  • Pour over the hot oil and use your fingertips to lightly mix it together.
  • Add in the sliced ginger flower, sliced tomato and salt to taste.
  • Mix through.
  • Check your grilled snapper, when it has firm hard crust then you know your fish is good to serve.
  • Lift it from the grill and take out from wire mess.
  • Place on the plate, open the skin on one side and nicely arrange sambal matah on it and garnish with sliced of lemo (or lime cheeks) and fresh lemon basil.
30 minutes
2 portions