Chili and Lime Dressing

  • 20g red chilli, roughly chopped
  • 20g lime juice
  • 20g coriander stalk
  • 15g fish sauce
  • 25g light palm sugar

Green Mango Salsa

  • 100g green mango
  • Julienne 100g cucumber
  • Julienne 50g red chilli                                     
  • Julienne 20g mint leaves
  • Julienne 20g coriander leaves                    
  • Julienne 50g red onion, finely sliced        


  • 2.5kg snapper
  • 200g brown onions, peeled and roughly sliced
  • Zest of 1 lemon
  • 1 bunch of spring onions, roughly cut
  • 20g salt
  • 3g fresh ground pepper

Chilli and Lime Dressing

  1. Place all ingredients in the blender, blitz everything together.
  2. Pass it through a fine strainer.
  3. Keep cool to use.

Green Mango Salad

  1. Place all the ingredients in larger bowl.
  2. Add the dressing, mix well. 


  1. Preheat the Electrolux Steam oven to 130°C using the Electrolux Steam function.
  2. Place the onion, fennel, lemon and spring onion in an oven tray (reserve a small amount of mixed vegies). 
  3. Season the fish by stuffing the reserved mixed vegies into the fish cavity.
  4. Place the fish on top of the vegetable mix.
  5. Insert the probe into thickest part of the fish flesh.
  6. Steam the fish with the probe set at 60°C.
  7. Once cooked, remove from the oven and rest for 5 mins.