GINGER & LEMONGRASS WHOLE BAKED SNAPPER

SERVES 4 PREP + COOK 50 MINS

1.3kg whole snapper

2 tbsp olive oil

1 tbsp finely grated fresh ginger

10cm stick fresh lemongrass, white part only, chopped finely

1 tsp finely grated lime rind

¼ cup lime juice

¼ tsp ground white pepper sea salt, to season

¼ cup caster sugar

cup water ¼-½ tsp chilli flakes

1 tbsp fish sauce

4 long red chillies, deseeded, sliced thinly

cup coriander leaves

1 lime, cut into wedges

1 Preheat oven to 200°C. Place large piece of extra-wide foil on bench and top with a smaller sheet of baking paper, ensuring both are larger than the fish.

2 Rinse fish under cold water and pat dry with paper towel. With sharp knife, make four deep diagonal incisions across the flesh on both sides.

3 Combine oil, ginger, lemongrass, rind, 2 tbsp of the juice and white pepper in small bowl. Season with salt. Rub lemongrass mixture all over fish, in the incisions and inside cavity.

4 Cover with another piece of baking paper and foil. Scrunch edges together to seal the fish within. Carefully lift parcel onto a large oven tray. Bake fish for 30 mins or until just cooked through.

5 Meanwhile, place sugar and ¼ cup of the water in a small saucepan over medium-high heat. Stir until sugar dissolves, without boiling. Increase heat to high and cook until syrup starts to turn light golden brown. Add chilli flakes, fish sauce, remaining lime juice and remaining 1 tbsp water. Remove from heat, stir to combine.

6 Open fish parcel. Lift fish onto serving platter and scatter with sliced chilli and coriander. Drizzle with chilli sauce and serve with lime wedges.