Serving Suggestions

½ large zucchini, thinly sliced
1 small green and 1 small ripe mango, peeled and cut into batons
1 spring onion, trimmed and thinly sliced
½ large red chilli, very finely sliced lengthways
small handful mint leaves
small handful coriander leaves
1kg whole snapper, cleaned and scaled
1tbsp vegetable oil
salt and pepper
lime halves, to garnish

Method

Combine the zucchini, green and ripe mango, spring onion and chilli in a bowl, then add the herbs and toss together gently. Plate the salad on serving platter and place on the table.
Score the snapper on each side.
On a large plate, rub snapper with the vegetable oil on both sides to coat then season with salt and pepper.

Preheat the barbecue to its hottest setting or place a char-grill plate over high heat. Grill the snapper for five minutes or until just cooked through, turning once.
Remove from the heat, transfer to a large platter and sprinkle fresh coriander and sliced chillies, lime halves to squeeze over.

“Serve the snapper with the Nam Jim sauce on the side. “