Ingredients

• 2 sticks lemongrass
• peeled and bruised
• 4 spring onions
• 1 red chilli
• seeds removed
• julienned
• 4 lime leaves
• 2 tbsp chopped fresh coriander
• 4 150g/5½oz fillets red snapper
• 1 lime
• juice only
• 1 tbsp fish sauce
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 50g/1¾oz mitzuna leaves
• 50g/1¾oz rocket leaves
• ½ fresh coconut
• flesh only
• cut into strips
• 4 tbsp palm sugar
• 4 garlic cloves
• 2 tbsp grated fresh root ginger
• 3 red chillies
• finely chopped
• 1 bunch fresh coriander
• 3 limes
• juice only
• 2 tbsp fish sauce
• 2 tbsp chopped fresh coriander

Directions

• Preheat the oven to 220C/425F/Gas 7.
• For the red snapper
• place four large pieces of aluminium foil on the work surface. Place an equal amount of lemongrass
• spring onions
• chilli
• lime leaves and coriander on each piece of foil
• then place the snapper fillets on top. Pour over the lime juice and fish sauce.
• Season with salt and pepper and drizzle with olive oil. Fold the aluminium foil over to encase the ingredients and seal (like a Cornish pasty). Make sure that the foil is sealed well and that there is room for steam to circulate in the package.
• Heat a large ovenproof frying pan (alternatively
• preheat a roasting tray in the oven) and put the parcels in the pan. Place the pan in the oven for 6 minutes.
• For the mitzuna salad
• place the mitzuna and rocket leaves in a bowl and add the strips of coconut.
• Place the remaining salad ingredients into a pestle and mortar and pound to a paste. Add the paste to the bowl of leaves and toss to coat.
• To serve
• place the salad on serving plates with the snapper fillets. Garnish with chopped coriander.