FISH: This recipe originated from Vietnam cuisine. It is great as part of a BBQ feast.

GRILL SNAPPER WITH GINER & GREEN ONION:



1 whole snapper, about 4 lbs. in weight

sea salt and pepper

1 lime

1 cup coriander leaves

1 tbsp. grated fresh ginger + 4 stalks green onions

cooking oil or melted butter

green onion dressing:

1 stalk green onion
3 tbsp. coriander leaves
1 tsp. grated fresh ginger
2 tbsp. lime juice
1 tbsp. fish sauce
½ tsp. sesame oil



To make green onion dressing: Finely chop coriander leaves and green part of green onion together with a cleaver. Mix together with ginger, lime juice and sesame oil into a paste.

Scale, rinse and pat dry snapper. Make diagonal slashes, in one direct then the opposite direction, through the thickest parts of the fish on both sides. Lightly season the fish with sea salt to taste and ground pepper.

Peel the lime, removing all the pith and separate the sections by cutting away the membrane. Slice green onion into 2-3 long pieces. Stuff lime segments, green onions, coriander leaves and ginger into fish cavity.

Cut out a double thickness of foil large enough to enclose fish and grease it with oil or melted butter. Wrap fish and seal edges of foil tightly.

Preheat barbeque to medium indirect heat and place fish in the middle of the grill. Cover barbeque and cook for 10 minutes. Turn fish over and cook for 8-10 minutes more. Open package and check for doneness after 8 minutes. If fish flakes when tested in the thickest part of the flesh, it is ready.

Transfer fish to a heated platter. Pour cooking liquid in the foil package over fish and drizzle with green-onion dressing to serve