Ingredients

100g long green chillies (about 5), coarsely chopped
60g ginger, coarsely chopped
50g thinly sliced lemongrass (about 2 stalks white part only) Extra lemongrass to serve
40g garlic (about 10 cloves)
20g (1/3 cup) kaffir lime leaves, very thinly sliced 
Extra lime leaves to serve
Coriander roots (from 1 bunch), washed, dried and chopped 
Coriander leaves to serve
2 spring onions, coarsely chopped
1 tablespoon finely grated palm sugar
4 whole snapper (500gm each), scaled and gutted
60 ml (¼ cup) grape seed oil 
Juice of 1 lemon and 
1 lime Sliced
Pickled chilli, to serve (see note)

Instructions 

1. Grind in a blender chilli, ginger, lemongrass, garlic, lime leaves
2. Add coriander roots, onion, palm sugar and 2 teaspoons sea salt  
3. Grind to a paste, then add oil and mix to combine
4. Slash both sides of each fish 4-5 times with a sharp knife

5. Rub marinade all over and inside the cavity, cover refrigerate 2-3 hours. Remove from fridge 20 minutes before cooking to come to room temperature
6. Heat barbecue or a char-grill pan to medium-high heat and lightly oil. Barbecue fish until charred and just cooked through on one side 5-6 minutes 
7. Turn and repeat, season to taste. Squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve

Note - buy pickled chillies from select delicatessens or recipe below
Pickled chillies
500g long chillies
250g water
250ml white vinegar
1 teaspoon sugar
1 tablespoon salt
1 teaspoon coriander seeds
1 teaspoon peppercorns
2 bay leaves
Instructions
1. Wash whole chillies and pierce them 4 or 5 times with a pin. Heat water, vinegar, sugar, salt, coriander seeds, peppercorns and bay leaves until sugar and salt dissolve 
2. The vinegar should not be allowed to boil. Pack chillies tightly in jars, pour hot vinegar mixture over chillies and seal
3. After a week check liquid levels in the jar. May need to top up with some more vinegar mixture. This will ensure no air gets to the chillies, thus causing them to oxidise and turn bad

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