Chef's Recipes

Baby snapper with cabbage, mint and caraway salad

Australian Gourmet Traveller recipe for baby snapper with cabbage, mint and caraway salad by Joseph Abboud from Rumi, Melbourne.

By Joseph Abboud
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4 - 6
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Baby snapper with cabbage, mint and caraway salad


  • 4 baby snapper (500gm each), scored
  • 100 ml extra-virgin olive oil
  • 2 tbsp sumac
  • 1 lemon, cut into wedges
Cabbage, mint and caraway salad
  • 1 tbsp caraway seeds
  • 50 ml lemon juice
  • 60 ml olive oil (¼ cup)
  • ¼ cabbage (about 600gm)
  • 1¼ cups (loosely packed) mint


  • 1
    Heat a coal barbecue to medium-high heat. Season fish to taste and barbecue, turning occasionally, until cooked through and golden (12-14 minutes). Arrange on a platter, drizzle with oil and scatter with sumac.
  • 2
    Meanwhile, for cabbage, mint and caraway salad, dry-roast caraway seeds until fragrant (10-20 seconds) and set aside. Shake lemon juice and oil in a bottle or jar to combine, season to taste and set aside. Shred cabbage into a bowl, add mint, caraway seeds and lemon dressing, toss to combine and serve with fish and lemon wedges.


Drink Suggestion: Riesling, ideally one from the Batroun Mountains in north Lebanon Drink suggestion by Joseph Abboud