• Ingredients:

1 tablespoon fish sauce

2 tablespoons lime juice

1 tablespoon grated fresh ginger

4 tablespoons sweet chilli sauce for chicken

2 tablespoons chopped fresh coriander

1 tablespoon rice wine vinegar

2 tablespoons white wine 600G.

(1 ’12 lb.) whole snapper,cleaned and scaled

2 garlic cloves, crushed

2 spring onions, cut into strips

(Recipes are available at Henlong Market, please ask for package.)

• Instruction:

Preheat the oven to 190’C (375 of / Gas 5). Place the garlic, fish sauce, lime juice, ginger, sweet chilli sauce for chicken coriander, rice wine vinegar and white wine in a jug and mix together well. Place the snapper on a large piece of foil on a baking tray. Pour the marinade over the fish and sprinkle with the spring onion. Wrap some foil around the fish like a parcel and place in the oven. Bake for 20-30 minutes or until the flesh flakes easily when tested with a fork. Serve immediately.