Posted by Bachans Admin on




  1. Combine all ingredients and mix in a bowl

  2. Score the red snapper three times diagonally across the body

  3. Pour the ~1/3 of the mixed ingredients on top of the red snapper, flip over and repeat on the other side. Reserve ~1/3 for finishing

  4. Let rest in refrigerator while you light the grill and get it to 400 degrees. Clean and oil grill grates thoroughly to prevent sticking. Once grill stabilizes at 400 degrees place snapper on grates (AND DO NOT TOUCH IT)

  5. After ~7minutes use a spatula to test and see if the underside of the snapper no longer sticks to the grates. If it does not, flip the snapper to finish the other side. If it is still sticking give it another couple minutes and check again. After 3-5 minutes on the 2nd side the fish should be done


  1. Place the entire snapper on a large serving plate and pour the reserved marinade on top and serve immediately

  2. Can be placed atop rice, grilled veggies or anything else you wish to create a dramatic platter!


1 whole red snapper
½ cup grated ginger
6 garlic cloves, finely diced
3 green onion/scallion stalks, roughly chopped
¼ cup cilantro, roughly chopped
¼ cup Sesame oil
4 cups Bachan’s

Pickled Cucumbers
2 Persian or English cucumbers
¼ cup rice vinegar
½ tsp. salt
1 tbsp. toasted sesame seed
1 tsp. honey

Prep Time: 20 min
Cook Time: 12-15 min.
Serves 4