Introduction
Indonesia has thousands of islands, thousands of fishing boats, and thousands of ways to cook fish. One thing they all seem to agree on is this: garlic, ginger, soy, chilli, and fresh fish make life considerably better. These snapper parcels steam gently inside foil while the soy, ginger, lime, and aromatics soak into every flake of fish. The result is rich, fragrant, slightly sweet, slightly spicy, and packed with proper Indonesian coastal flavour. Fresh fish. Big aroma. No fuss.
You’ll Need
4 snapper fillets
2 tbsp light soy sauce
1 tbsp sesame oil
1 tbsp lime juice
2 cloves garlic, finely chopped
1 tbsp fresh ginger, grated
1 red chilli, finely sliced
1 tsp brown sugar
1 tsp sea salt
½ tsp black pepper
1 small red pepper, sliced thin
1 small carrot, sliced thin
2 spring onions, sliced
Small handful fresh coriander
Optional but Dangerous
Steamed jasmine rice
Extra chilli
Lime wedges
Cucumber salad
Method
Preheat your air fryer to 180°C.
In a bowl mix together the soy sauce, sesame oil, lime juice, garlic, ginger, chilli, brown sugar, salt, and black pepper.
Coat the snapper fillets thoroughly in the marinade.
Lay out four large sheets of foil.
Divide the red pepper, carrot, and spring onions between the parcels.
Place a snapper fillet on top of each vegetable pile.
Spoon over any remaining marinade.
Fold the foil into loose parcels, leaving enough room for steam to circulate.
Place the parcels into the air fryer basket.
Air fry at 180°C for 10–12 minutes until the snapper flakes easily and remains beautifully moist.
Carefully open the parcels and allow the fragrant steam to escape.
Finish with fresh coriander and lime wedges.
Serve immediately with rice or cucumber salad if using.