BBQ Charcoal Snapper With Fresh Summer Herb Salad, Chili & Asian Soy Dressing

by Michael Demagistris

BBQ Charcoal Snapper With Fresh Summer Herb Salad, Chili & Asian Soy Dressing

Anaconda has teamed up with renowned Chef Michael Demagistris to bring you this fantastic BBQ charcoal Snapper recipe, complete with a fresh summer herb salad topped with a chilli and Asian soy salad dressing - the outdoor recipe when camping in the hot summer months. To really bring out the most from this recipe, using the Wooshka Camping Stove with the Hibachi Style Grill will elevate this recipe to a whole new level. It's easy to use, perfect for cooking in the great outdoors and will effortlessly show off your cooking skills in the campsite!

Ingredients For cooking the BBQ Snapper


For the BBQ Snapper

  • 1 whole snapper, cleaned, descaled and fins cut off (you can ask your fishmonger to do this for you)
  • Charcoal for grilling
  • 200ml Extra Virgin Olive oil
  • Salt to taste


For The Fresh Summer Herb Salad

  • 1 cup picked and washed mint leaves
  • 1 cup picked and washed Vietnamese mint leaves
  • 1 cup picked and washed coriander leaves
  • 1/2 cup picked and washed Thai basil
  • 2 long red chillies, topped, tailed and seeds removed along with the membrane of the chilli
  • 2 long green chillies topped, tailed and seeds removed along with the membrane of the chilli
  • 1 lime
  • 1 lemon


For The Asian Soy Dressing

  • 4 tablespoons light soy sauce
  • 1 tablespoon fish sauce
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons rice wine vinegar or vinegar of your choice
  • 1 tablespoon caster sugar




1. Prepare the Charcoal Grill

Light the charcoal and let it burn until it becomes white and ashy. Arrange the coals for direct grilling and attach the hibachi grill.

Prepare the Charcoal Grill

2. Prepare the Snapper

Score the fish on both sides, making diagonal cuts about 1 inch apart. Brush the fish with extra virgin olive oil and season generously with salt.

3. Grill the Snapper

Place the seasoned snapper directly onto the Hibachi Grill. Cook for about 10 to 15 minutes in total or until the flesh is opaque and easily flakes with a fork. The cooking time will also vary depending on the size of your snapper.

Remove from the heat and brush with olive oil and let rest for 5 to 6 minutes.

Prepare & Grill the Snapper

4. Asian Soy Dressing

In a separate bowl, whisk together soy sauce, fish sauce, rice vinegar, sugar and extra virgin olive oil until the sugar has dissolved, set aside.

5. Prepare the Fresh Summer Salad

In a bowl, combine slightly torn mint leaves, Vietnamese mint, coriander, Thai basil and finely sliced chilli. Toss gently to combine and add 1/2 the juice of a lime and 2 tablespoons of the Asian dressing, mix well to dress the leaves.

Prepare the Asian Soy Dressing & Fresh Summer Salad

6. Assemble

Arrange the grilled snapper on a serving platter. Dress the snapper with a squeeze of lemon.

Drizzle the Asian soy dressing over the fish then serve the fresh summer salad on top of the snapper, Enjoy.

Cook This Fantastic Recipe Using The Amazing Wooshka Stove At Anaconda Today

Try this delicious BBQ Charcoal Snapper today and show off your cooking skills at the campsite this summer with the amazing Wooshka Camping Stove. Also make sure you check out our Adventure Centre for more helpful cooking tips and exciting camping destinations that you can visit with your friends and family. If you liked this summer camping recipe, then you might also like some of our other articles for delicious recipes, awesome destinations and tips such as:

Find your local Anaconda store and check out our extensive camping stove range for your next outdoor adventure




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