- 1 whole red snapper, gutted and cleaned
- salt and freshly ground black pepper
- 2 stalks lemongrass, bashed slightly with a rolling pin
- 1 lime, sliced into rounds
- 2.5cm/1in piece ginger, peeled, cut into matchsticks
- 1 banana leaf (if unavailable you can use kitchen foil)
- 2 tbsp grated fresh coconut
- 3 tbsp avocado oil (or extra virgin olive oil)
- 75ml/3fl oz rice vinegar
- 100g/3½oz ready-cooked brown shrimps
- ½ fresh pineapple, cut into small cubes
- ½ tsp fresh thyme leaves
- Preheat the oven to 200C/400F/Gas 6, or light the barbecue and let the initial flames die down.
- Slash the skin of the snapper on both sides with a sharp knife.
- Season the snapper well with salt and freshly ground black pepper.
- Place a banana leaf or a large piece of kitchen foil onto a work surface. Place the lemongrass stalks, lime slices and ginger sticks onto the leaf or foil and place the snapper on top.
- Wrap up the fish into a parcel and secure with a cocktail stick that has been soaked in water for 10 minutes, if using a banana leaf, or fold to seal if using foil.
- Transfer to the oven or barbecue and cook for 15-20 minutes (depending on the size of the snapper), or until just cooked through.
- For the salsa, lightly toast the grated coconut in a dry frying pan for 1-2 minutes, or until golden-brown all over.
- Place the avocado oil and rice vinegar into a bowl and mix together well.
- Add the toasted coconut, brown shrimps, pineapple and thyme and mix together well.
- To serve, open the fish parcel at the table and serve portions onto plates. Place the salsa into a large serving bowl and let people help themselves.