AT A GLANCE
A whole roasted fish is a fuss-free way to cook seafood for a crowd. We like to marinate the fish overnight so the flavour gets right into the flesh, and it's one less thing to do on the day. The salad dressing can be made a day ahead, have the herbs ready and stored in an airtight container, steam some rice and you're good to go.
|01||Process chilli, ginger, lime leaves, garlic, shallot, lemongrass, coriander roots, oil and 2 tsp sea salt in a food processor to a paste. Rub inside the fish cavity and spread thickly over fish, massaging into incisions. Cover and marinate for at least three hours or overnight.|
|02||Preheat oven to 220°C or heat a hooded barbecue to high. Place fish on an oven tray lined with oiled foil and drizzle with a little extra oil. Roast until flesh flakes easily (45-50 minutes).|
|03||For pomelo and herb salad, pound chilli, garlic and palm sugar to a paste with a mortar and pestle. Stir in 1 tbsp hot water, then add lime juice and fish sauce – check seasoning and adjust the balance of hot, sour, sweet and salty to taste. Store in an airtight container until required. Just before serving, combine herbs, shallot and pomelo in a bowl, drizzle with dressing and toss to combine.|
|04||To serve, squeeze lime over snapper and scatter with salad.|