- 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.
- Heat your barbecue grill or fry pan to medium-high heat. Make sure the grill/pan is cleaned and well oiled.
- 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.
- Using a spatula, carefully turn fish and cook for another 7-8 mins. The fish is done when it flakes at the thickest part.
- Place onto a plate and cover with foil to keep warm.
Sauteed tomato sauce
- Heat oil in a pan on a medium-high heat.
- Add the onions and cook until translucent before adding the tomatoes, coriander stems and cooking wine.
- Sautee until tomatoes start to soften around the edges.
- 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.
- Spoon sauce over the snapper to serve. Garnish with coriander leaves.
- Heat oil in a pan on high heat, add garlic and cook for 20 secs or until fragrant.
- 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.
- Place bok choy around snapper to serve.
- 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.