Salt and pepper snapper
1 tsp, Ground Sichuan pepper
1 tsp, Ground black pepper
1200 g, (buy 2 x 800g whole fish, cleaned)
1 medium, Thinly sliced
sweet chilli sauce
4 medium, Thinly sliced into ribbons
1 medium, Cut into wedges to serve
- Heat a barbecue on medium-high with hood closed. Combine the salt, Sichuan pepper and 1 teaspoon of black pepper in a small bowl.
- Rinse fish, inside and out, under cold running water. Pat dry with kitchen paper. Make 3 shallow cuts, 1cm-deep, in the thickest part of each fish.
- Cut 2 x 40cm square pieces of foil and baking paper. Place the foil on a clean surface. Top with a piece of baking paper. Place a fish in the centre of each sheet of baking paper.
- Divide the lime slices between the cuts in fish. Sprinkle half the salt mixture in the cuts and over each fish. Fold the paper and foil over the fish to enclose the filling. Fold the edges to seal.
- Barbecue the fish, with the hood down, for 10-14 minutes or until cooked through (the flesh will flake when tested with a fork). Transfer to a serving platter. Sprinkle with the remaining salt mixture. Drizzle with the sweet chilli sauce and serve with the cucumber, coriander and lime wedges.