Roast whole snapper with Asian spices
Serves 4
• 1kg snapper
• Salt and pepper
• 2 Tbsp grated ginger
• 1 red chilli, sliced thinly
• 2 tsp sesame oil
• 2 Tbsp fish sauce
• 1 cup chopped coriander
• ¼ cup tamarind
• 1 Tbsp brown sugar
• 2 heads of bok choy
• 1 cup white wine
• 2 limes to serve
1. With a sharp knife cut ½ cm slits diagonally through the skin 2cm apart on both sides of the snapper. Season with salt and pepper.
2. In a small bowl combine ginger, chilli, sesame oil, fish sauce, coriander, tamarind and brown sugar. Rub into both sides of the fish, then refrigerate until ready to cook.
