Ingredients

The following ingredients have 2 Servings
  • 1 1/2 lb whole Thai snapper
  • 1/4 cup sesame oil
  • 1 cup rice wine vinegar
  • 1 tbs pomegranite molasses
  • 1 tsp soy sauce
  • 1 2\" x 2\" chunk of fresh ginger
  • 4 whole green onions
  • zest of 1 lime
  • juice of 1 lime

Instruction

  • Chop up the ginger and the green onions.
  • Add the sesame oil, rice wine vinegar, soy sauce, pomegranite molasses, lime zest and lime juice and mix together.
  • Check the fish...I once bought a huge fish that was not cleaned or scaled by mistake!!!
  • Then, make a few slashes on each side of the fish and fill with the mixture. Fill the cavity with some too.
  • Put in a shallow dish and spread the leftover mixture over the fish and marinate for a couple of hours.
  • Remove from the marinade and brush off the excess mixture and grill over hot coals until done.
  • Bone and fillet. Reduce any leftover marinade mixture and pour over the fish or make a nice mango salsa.
  • 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.