Barbequed Snapper

Tropical barbequed chicken- Serves 4 but easily halved for 2. You could use other whole fish similar to snapper . Use white or purple onion if green onions are not available. An Australian Women's Weekly recipe

• Ready In: 30 mins
• Serves: 4

Ingredients

• 800  g red snapper, gutted and scaled
• 1⁄2 cup cornstarch (cornflour)
• 1  pineapple (or can use a can of pineapple in juice)
• 1  red bell pepper, finely sliced (capsicum)
• 4  green onions, finely sliced

• Dressing

• 1  small  red  chili, seeds removed and finely chopped
• 1  garlic clove, crushed (use bottled if you wish)
• 2  teaspoons fresh ginger, grated (use bottled of you wish)
• 2  limes, juice of
• 4  tablespoons fish sauce
• 2  teaspoons sugar
• 2  tablespoons water

Directions

1. To make the dressing- combine all of the dressing ingredients in a small saucepan. Bring to the boil, then remove form the heat and set aside.
2. For the fish- score both sides of the fish with a small sharp knife and dust in the cornstarch. Discard excess cornstarch.
3. Cook on a pre-heated barbeque grill plate for 5-6 minutes each side, or until golden and crisp. You could also do this step in a hot skillet.
4. As the fish is cooking, peel and core the pineapple and slice into small thin pieces.
5. Using a micing bowl, add the ineapple pieces, the bell pepper and the green onions and toss to combine.
6. Transfer the salad to a serving platter and top with the snapper.
7. Serve with the bowl of dressing for diners to use after the fish has been plated up.