Directions

To Cook

1. Rinse the cavity and fish with water and dry very well with paper towels. Make 3-4 incisions into the thickest part of the fish fillet. Generously season with salt just before cooking.
2. Heat your barbecue grill or fry pan to medium-high heat. Make sure the grill/pan is cleaned and well oiled.
3. Lay the fish directly on the grill or fry pan and cook for 7-8 mins. Do not attempt to turn fish until the skin has browned and crisped or it will stick.
4. Using a spatula, carefully turn fish and cook for another 7-8 mins. The fish is done when it flakes at the thickest part.
5. Place onto a plate and cover with foil to keep warm.

Sauteed tomato sauce

1. Heat oil in a pan on a medium-high heat.
2. Add the onions and cook until translucent before adding the tomatoes, coriander stems and cooking wine.
3. Sautee until tomatoes start to soften around the edges.
4. Add fish sauce and sugar. Continue cooking for another 2 mins. If the sauce is too dry add the water. You want a chunky thick sauce.
5. Spoon sauce over the snapper to serve. Garnish with coriander leaves.

Bok Choy

1. Heat oil in a pan on high heat, add garlic and cook for 20 secs or until fragrant.
2. Add bok choy and Shaoxing wine. Stir fry constantly until bok choy leaves wilt. Add oyster sauce and continue to cook for a further 1 min.
3. Place bok choy around snapper to serve.

Notes

1. Shaoxing wine can be replaced with water or stock. Bok choy can be replaced with any Asian greens. Serve this dish with steamed jasmine rice.