Barbequed Snapper

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 800 g red snapper, gutted and scaled
• 1/2 cup cornstarch (cornflour)
• 1 pineapple (or can use a can of pineapple in juice)
• 1 red bell pepper, finely sliced (capsicum)
• 4 green onions, finely sliced
• 1 small red chili, seeds removed and finely chopped
• 1 garlic clove, crushed (use bottled if you wish)
• 2 teaspoons fresh ginger, grated (use bottled of you wish)
• 2 limes, juice of
• 4 tablespoons fish sauce
• 2 teaspoons sugar
• 2 tablespoons water

Recipe

• 1 to make the dressing- combine all of the dressing ingredients in a small saucepan. bring to the boil, then remove form the heat and set aside.
• 2 for the fish- score both sides of the fish with a small sharp knife and dust in the cornstarch. discard excess cornstarch.
• 3 cook on a pre-heated barbeque grill plate for 5-6 minutes each side, or until golden and crisp. you could also do this step in a hot skillet.
• 4 as the fish is cooking, peel and core the pineapple and slice into small thin pieces.
• 5 using a micing bowl, add the ineapple pieces, the bell pepper and the green onions and toss to combine.
• 6 transfer the salad to a serving platter and top with the snapper.
• 7 serve with the bowl of dressing for diners to use after the fish has been plated up.