I made this a while ago so I hope I get the recipe right. My favourite part of this recipe is the smoking peanut oil. I love anything that has smoking peanut oil drizzled over the top. Not only is it a lovely flavour but the smell really gets the gastric juices going.
4 green shallots, ends trimmed, thinly sliced diagonally
4cm-piece fresh ginger, peeled, cut into matchsticks
1 garlic clove, thinly sliced
1 long fresh red chili, halved, deseeded, thinly sliced
1 1/2 tbs soy sauce
1 tbs rice vinegar
1 tsp sesame oil
1/4 tsp brown sugar
1 medium whole snapper
1 tbs peanut oil
Combine all the ingredients except the peanut oil and fish in a bowl. Lay the fish on a large piece of foil and lace half the mixture in the fish cavity and half on top. Fold the foil over and seal well around the edges so the fish steams. Cook in the oven for about 20 minutes on 180ºC. Just before the fish is ready bring the peanut oil to smoking point in a small saucepan. Pour over the top once the fish is unwrapped. Serve with asian greens and jasmine rice.