3-1/2 pounds red snapper -- whole, head
- removed and cleaned
1 small bu cilantro -- cleaned
-----marinade-----
3 stalks fresh lemon grass
5 shallots -- peeled and minced
3 cloves garlic -- minced
1 inch fresh ginger -- peeled
- and minced
2 small hot chiles -- seeded and
- minced
1 tablespoon turmeric
2 cups coconut milk
1 teaspoon black pepper
1 teaspoon salt
Instructions:
Remove the tough, outer layers of the lemon grass. Cut the tops of
the lemon grass and discard. Use only the fresh, aromatic bottoms
and root. Using a sharp knife, mince the lemon grass and place in
a bowl. Add the remaining marinade ingredients and mix well. Place
a piece of foil large enough to enclose the fish completely on a flat
surface. Carefully spread out 1/3 of the marinade inside the cavity
of the fish, and top with the remaining marinade. Wrap the foil around
the fish, making a neat packet. Marinate in the refrigerator overnight
or for 1 hour at room temperature. Place the fish on the grill over
medium-hot coals. Cook on one side for 15 minutes. Gently flip the
package over and cook for 15-20 minutes, or until the fish is just
opaque all the way through. Do not overcook the fish or it will be
tough and dry. Unfold the foil and serve the fish immediately.
