Barbecued Lemongrass Snapper with Pomelo & Herb Salad

Ingredients

• 4 long red chillies, coarsely chopped
• 40 gm ginger, coarsely chopped
• 10 gm makrut (kaffir) lime leaves, thinly sliced, plus extra to serve
• 8 garlic cloves, chopped
• 2 shallots, coarsely chopped
• 2 lemongrass stalks (white part only), thinly sliced
• 50 ml vegetable oil, plus extra for drizzling
• 1 large snapper (about 2.8kg), skin slashed
• Pomelo and herb salad
• 2 small red chillies, thinly sliced, or to taste
• 1 garlic clove, chopped
• 1 1⁄2 tbsp crushed palm sugar
• 60 ml lime juice (1⁄4 cup)
• 60 ml fish sauce (1⁄4 cup)
• 1 cup coriander
• 1 cup mint
• 1 cup thai basil
• 2 red shallots, thinly sliced
• 1⁄2 pomelo or grapefruit, broken into pieces