1 1/2 kg Whole Snapper, cleaned and scaled
2 Stems of Lemon Grass, bruised
2 cm piece of Ginger, thinly sliced
1 Bunch of Coriander, washed with roots and stems separated from the leaves
4 Kaffir Lime Leaves, bruised
Thai Green Sauce
Juice of one lime
1 tsp Fish Sauce
1 tsp Palm Sugar, grated
2 tbsp Thai green curry paste
1/2 cup Coconut Cream
Preheat your barbecue for indirect cooking.
Mix the lime juice, fish sauce, palm sugar, green curry paste and coconut cream in a jug and set aside.
Place fish on a large piece of aluminium foil.
Using a sharp knife cut slits into the flesh of snapper.
Push the lemon grass, ginger, coriander stems and lime leaves in the cavity of the snapper.
Massage the green sauce mixture into the skin on both sides.
Lay the snapper on three layers of foil. Fold the sides up around the snapper to create a “boat”.
Once the barbecue is preheated, turn the centre burner off and the outside burners to medium.
Place the snapper above the centre burner and cook for 35 to 45 minutes.