Grilled Whole Fish

• 1 None red onion, finely diced
• 2 cloves garlic, finely chopped
• 1 inch fresh ginger, minced
• 1 tbsp lemongrass, chopped
• 1 tbsp sambal oelek (chili paste)
• 1 tbsp tamarind paste
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup desiccated coconut
• 1/2 cup coconut milk
• 2 tbsp oil
• 1 (6 1/2 lb) large whole snapper, gutted and cleaned
• 1 None red Thai chili, sliced
• None None lemon halves, grilled, to serve

1. In a food processor, combine onion, garlic, ginger, lemongrass, sambal oelek, tamarind paste, mint, coconut and coconut milk. Pulse to finely chop. Heat 1 tbsp oil in a frying pan over medium heat. Cook spice mixture for 3-4 mins, until golden. Set aside.
2. Preheat grill. Fill snapper cavity with spice mixture. Brush with remaining oil and season to taste. Sprinkle with chili. Wrap in parchment paper and foil to form a parcel. Grill over medium heat for 10-15 mins per side. Serve with grilled lemon halves.

red onion, garlic, ginger, sambal oelek, tamarind, fresh mint, coconut, coconut milk, oil, snapper, red thai chili, lemon halves

Taken from recipes-plus.com/api/v2.0/recipes/23998 (may not work)