Whole tamarind snapper

Process onion, ginger, chilli and garlic in a food processor until a paste forms.

Heat oil in a large frying pan on low. Cook paste for 5-10 minutes, stirring occasionally until fragrant. Stir in sugar and cook for 2-3 minutes, until beginning to caramelise. Add water, tamarind and soy. Simmer, stirring, for 2-3 minutes. Set aside.

Score fish in the thickest part of the flesh, 2-3 times each side. Spray 2 sheets foil (or banana leaf) with oil. Wrap each fish to enclose.

Heat a barbecue plate on high. Cook fish for 10-12 minutes, each side, until flesh flakes easily when tested with a fork. Carefully unwrap fish and transfer to platter. Spoon sauce over. Top with onions and coriander leaves. Serve with lime slices.

TOP TIP Substitute tamarind concentrate (available from Asian supermarkets) with ¼ cup tamarind pulp (available from the Asian section of major supermarkets). Soak in water for 20 minutes and push through a sieve.