Vietnamese Baked Snapper with Coconut Rice
Prepare the barbecue for indirect cooking over medium heat (180° to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a
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Cooking tools:
- Grill
- Convection tray
- Trivet
- Baking dish
- Microplane
- Kitchen shears
- Chef's knife
- Cutting board
- Aluminum foil
- Mixing bowl
- Colander
- Spoon
- Serving platter
Ingredients
- 5 ½ kg whole snapper, cleaned and scaled
- 3 tbsp light soy sauce
- 3 lemongrass, inner core, finely chopped
- 3 red chillies, deseeded, thinly sliced
- 1 cm piece fresh ginger, finely grated
- ⅔ cup fresh coriander, roughly chopped
- 1 lime, juiced (reserve zest for coconut rice)
- 1 lime, sliced (optional)
- 2 cups jasmine rice
- 1 ¼ cups water
- 400 ml coconut cream
- 1 cm piece ginger, peeled and sliced
- 1 lime, zest only
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