Barbecued Snapper

Serves 4

1.8-2.2kg whole Snapper, scaled and gutted (Bream also suitable in this recipe)
1 lime thinly sliced
1 tbsp extra virgin olive oil
mint leaves
shredded green onions
lime wedges to serve

Dressing:
4 chopped garlic cloves
5cm piece of ginger, peeled and chopped
2 small red chillies, deseeded and chopped
3 long red chillies, deseeded and chopped
1/4 caster sugar
1/2 cup fish sauce
2 limes, juiced

1. Heat BBQ grill on medium heat. Rinse belly cavity of fish and clean any blood from the backbone (this can make the fish bitter). Pat dry with paper towl. Score fish at 2.5cm intervals on both sides to help fish cook evenly.

2. Place 3 layers of foil on the workbench. Place fish in the centre. Arrange lime slices in the cavity.

3. Drizzle both sides of the fish with oil and season well with pepper. Fold foil over fish to cover and fold in sides to enclose.

4. Place fish parcel on BBQ grill. Cook fish for 10 mins. Turn and cook for 6-8 minutes. Carefully unwrap fish and test with a fork (it will flake easily when cooked through). Transfer to a plate and stand for 5 minutes.

5. Make spiced dressing. Put garlic, chillies and ginger in a food processor. Process to a paste. Transfer to a saucepan and add sugar, fish sauce, 100ml lime juice and 2 tbsp cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer for 10 mins or until thick. Set aside to cool.

6. Place fish on a serving platter. Pour over dressing. Top with mint and green onions. Serve with lime wedges.

(Recipe courtesy of Super Food Ideas, December 2006)