Tidings of joy

A quintessential Aussie Christmas calls for fresh seafood platters and GT's favourite fish-forward festive dishes.

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Indonesian-style roast snapper with two sambals

SERVES 6 // PREP 1 HR // COOK 40 MINS (PLUS MARINATING, RESTING)

A vibrant centrepiece for a summer feast, this Indonesian-style roast snapper glitters with aromatic spice and a caramelised crust. A double dose of sambal – a zesty green matah and a coconut-makrut lime – bring texture, freshness and a little fire.

1 large whole snapper (about 2kg), cleaned, gutted, skin slashed

3 makrut lime leaves

1½ tbsp kecap manis, for brushing

200 gm snow peas, trimmed

Grapeseed oil, for drizzling

2 small Lebanese cucumbers, halved lengthways, seeds removed, sliced on an angle

Charred lime halves and micro coriander, to serve

CURRY PASTE

2 red shallots, coarsely chopped

2 long red chillies, coarsely chopped

1 lemongrass stem, white part only, sliced

1 tbsp finely grated ginger

2 garlic cloves, chopped

3 tsp ground turmeric

1 tsp ground coriander

1 tsp crumbled belacan (see note)

GREEN SAMBAL MATAH

2 spring onion, very thinly sliced into rounds

2 long green chillies, very thinly sliced, plus extra to serve

1 garlic clove, crushed

1 lemongrass stalk, white part only, finely grated

1 Kumato tomato, seeds removed, chopped

80 ml (1/3 cup) grapeseed oil

1 tbsp fish sauce

Finely grated zest of 1 lime, plus 2 tbsp juice

½ tsp caster sugar

COCONUT-MAKRUT LIME SAMBAL

100 gm fresh coarsely grated coconut

2 red shallots, very thinly sliced

3 makrut lime leaves, central vein removed, finely chopped

½ cup each (firmly packed) coriander and mint, finely chopped plus extra sprigs to serve

1½ tbsp lime juice

Pinch of ground chilli