Hua Hin Beach red snapper
by Ainsley Harriott
Preparation time less than 30 mins
Cooking time 10 to 30 mins
4 x 350g/12oz red snapper
4 heaped tbsp Thai red curry paste
4 tbsp coconut milk
4 garlic cloves, peeled
4 spring onions
banana leaves or extra thick foil and cocktail sticks soaked in cold water for 30 minutes.
1. Clean the snapper, remove the scales by scraping them from the tail end to the head with a large blunt knife and then cut off the fins. Cut several deep slashes into both sides of each fish and place them in the centre of a banana leaf or large square of foil.
2. Mix the red curry paste and coconut milk powder together into a thick paste and rub it into the fish, making sure it goes right down into the slashes.
3. Cut 2 of the limes into thin slices. Push one piece into each of the slashes along the side of each fish.
4. Thinly slice the garlic and spring onions and sprinkle over the top of each fish. Wrap the leaves or foil over the fish to make well-sealed parcels, secure with the cocktail sticks and barbecue over medium-hot coals for 15-20 minutes, turning occasionally, until the snappers are completely cooked through and tender.
5. Remove the cocktail sticks and serve each fish straight from its leaf or foil container. Allow each person to open their own parcel, as the aroma is sensational.