Whole Thai Snapper

1. 1

   Chop up the ginger and the green onions.

2. 2

   Add the sesame oil, rice wine vinegar, soy sauce, pomegranite molasses, lime zest and lime juice and mix together.

3. 3

   Check the fish...I once bought a huge fish that was not cleaned or scaled by mistake!!!

4. 4

   Then, make a few slashes on each side of the fish and fill with the mixture. Fill the cavity with some too.

5. 5

   Put in a shallow dish and spread the leftover mixture over the fish and marinate for a couple of hours.

6. 6

   Remove from the marinade and brush off the excess mixture and grill over hot coals until done.

7. 7

   Bone and fillet. Reduce any leftover marinade mixture and pour over the fish or make a nice mango salsa.

8. 8

   MANGO SALSA I diced 1/2 a ripe mango, 1/2 cup diced red or maui onions, squeezed 1/2 lime, 1 tbs sesame oil, 1 tbs rice wine vinegar and 1 tsp pomegranite molasses , 1 tbs grated coconut and mixed together.

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