Ingredients:
2 garlic cloves, crushed
1 tablespoon fish sauce
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander
1 tablespoons rice wine vinegar
2 tablespoons white wine
600g (1 1/4 lb) whole snapper, cleaned and scaled (ask your fishmonger to do this)
2 spring onions, cut into thin strips
2 garlic cloves, crushed
1 tablespoon fish sauce
2 tablespoons lemon juice
1 tablespoon grated fresh ginger
2 tablespoons sweet chili sauce
2 tablespoons chopped fresh coriander
1 tablespoons rice wine vinegar
2 tablespoons white wine
600g (1 1/4 lb) whole snapper, cleaned and scaled (ask your fishmonger to do this)
2 spring onions, cut into thin strips
1) Preheat the oven to 190 c (375 F/ Gas 5). Place the garlic, fish sauce, lemon juice, ginger, chili sauce, coriander, rice wine vinegar and wine in a jug and mix together well.
2) Place the snapper on a large piece of foil on a baking tray. Pour the marinade over the fish and sprinkle with spring onion.
3) Wrap some foil around the fish like a parcel and place in the oven. Bake for 20-30 minutes or until the flesh flakes easily when tested with a fork. Serve immediately with steamed rice.
Note: My spring onions got burned because I did not wrapped it properly.
