Thai style Grilled whole fish

Ingredients:
 
1 x 600 g whole Snapper/Tarakihi/Flounder/Trevally, cleaned
1 lime, thinly sliced
3 tbs vegetable oil
2 garlic clove, finely chopped
2cm piece of ginger, peeled and finely chopped
1/2 lemongrass stem, white part only, finely chopped
3 bunch of  spring onions, thinly sliced
4 red Asian shallots, finely chopped
3 tsp fish sauce
1 tsp sugar
1 bird’s eye chilli, finely chopped
1/4 teaspoon ground turmeric
1 lime, juiced
3 tbsp chopped coriander leaaves
Salt

Method:

1. Score the fish on both the sides. Marinate the fish with 2 tablespoons of the Fish sauce,Salt and 1 tbsp of lime juice for 10 minutes. Slice the spring onions on the diagonal and put them in a bowl of water to soak.

2. Heat the oil in a saucepan over medium heat. Add the garlic, ginger, lemongrass, spring onions and shallots and fry until fragrant. Reduce the heat to low and add the fish sauce, sugar, chilli and turmeric and stir for 1 minute, then add the lime juice and coriander leaves. Remove from the heat and set aside to cool the marinade.

3. Drain the fish well.Rub the fish with the marinade. Take an aluminium foil.  Place the lime slices down each side of the fish, then place the fish towards the bottom of the foil.Apply all the marinade on the fish. Place few lime slices and chopped coriander on top of the fish.Fold the bottom end up, covering the fish, and then fold the left and right sides towards the middle. Now roll the fish in the foil sealing both the ends .

4. Heat a barbecue grill or oven grill, to high and char grill the fish on each side for 15 minutes, then transfer the fish to a platter. Open out the foil like a parcel. Garnish with the spring onions

and chopped fresh coriander.