Chilli, lime and lemongrass snapper with herb salad

SERVES 4 PREP AND COOK TIME 40 MINUTES

1 long red chilli, coarsely chopped

20g ginger, coarsely chopped

2 double kaffir lime leaves, vein removed 2 cloves garlic, coarsely chopped

1 green onion (green shallot), chopped 1 lemongrass stalk (white part), sliced 3 coriander roots, washed, chopped 1½ tablespoons vegetable oil

1 teaspoon sea salt flakes

1.4kg whole snapper extra chillies, optional lime wedges to serve

HERB SALAD

1 small red chilli, seeds removed

½ clove garlic

1 tablespoon grated palm sugar 2 tablespoons lime juice

2 tablespoons fish sauce

1 tablespoon vegetable oil

200g packet frozen shelled baby soybeans (Edamame), thawed

200g baby cucumbers (qukes), chopped 1 cup each loosely packed coriander, mint and Thai basil leaves

1 red shallot, thinly sliced steamed rice to serve

1 Process chilli, ginger, lime leaves, garlic, onion, lemongrass, coriander roots, oil and sea salt in a small food processor until a paste forms.

2 Pat fish dry with paper towel. To ensure fish cooks evenly and flavour penetrates the flesh make 3 deep cuts in each side of fish. Spread paste thickly over both sides of fish. Place fish on a medium oven tray lined with foil then baking paper. Add a couple of extra chillies to baking tray if desired.

3 Preheat barbecue to medium-high. Cook the fish, with the hood closed, over indirect heat, for approximately 15-20 minutes or until flesh flakes easily.

4 HERB SALAD Chop chilli, garlic and palm sugar together on a board until finely chopped; transfer to a small bowl.

Stir in lime juice, fish sauce and oil. Check seasoning and adjust balance of hot, sour, sweet and salty to taste. Just before serving combine edamame, cucumber, herbs and shallot in a bowl, drizzle over one tablespoon of the dressing and toss to combine.

5 To serve, carefully transfer fish to a serving platter and scatter with herb salad. Serve with remaining dressing and steamed rice if desired.

Not suitable to freeze or microwave.