Ingredients:
Hoi An BBQ Sauce
Method:
- Place a heavy bottom pot on the stove over medium heat and add the salad oil to warm.
- Add the onions, garlic, and lemongrass in the boiling oil and stir fry until fragrant.
- Add all remaining ingredients, mix well and bring to a boil.
- Simmer for 5 minutes, season to taste and remove from the heat.
- Chill to room temperature until ready to use.
Method:
- Remove the scales and insides of the red snapper, cut three lines through the flesh on both sides of the snapper down to the backbone. This will help cook the fish evenly.
- Rub the entire fish inside and out with the sticky rice wine, ginger, garlic salt and pepper. This will highlight the freshness of the fish.
- Let rest for 15 minutes.
- Brush a little bit of the BBQ sauce on the inside of the banana leaf and place the fish on top.
- Cover the fish with the remaining barbecue sauce and wrap the fish up in the banana leaves to create a steam package.
- Place in the oven at 180 degrees for approximately 15 minutes.
- Once cooked through, remove from the oven and place on the plate.
- Garnish with more sliced red chilies, onions, and ginger.
- Serve with Steamed Rice.
