Whole red snapper

- baked Thai style. Serves 2

2 x 250g-300g whole red snapper or mullet, gutted and scaled

• 1 lime
• 2 cloves of garlic, peeled and thinly sliced
• ½ bunch of spring onions, finely sliced
• Salt & freshly ground black pepper
• 2 tablespoons Thai red curry paste
• 4 tablespoons coconut milk
• Thin slices of red chilli & coriander sprigs for garnish

Take the fish and cut several deep slashes in the side of each. Thinly slice half the lime and tuck the slices into the slashes in the fish, with slivers of garlic.

Cut two large pieces of foil. Place each fish in the centre of each piece of foil and scatter over the spring onions and season with the salt & black pepper. Grate the rind and squeeze the juice from the remaining half-lime and mix with the curry paste and coconut milk. Spoon over the fish. Form a parcel and place on the hot BBQ and cook for 15-20 minutes, turning occasionally. Serve at once garnished with the red chilli and sprigs of coriander.

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