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Ingredients
  • subheading: For the fish:
  • 1  Snapper, cleaned & scaled (mine weighed 2kg)
  • 3 spring onions, ends trimmed and cut in half
  • 1 lime, sliced into rounds
  • 1 bunch coriander stems and roots (reserve leaves for  salad below)
  • 2 tbsp. olive oil
  • subheading: For the  salad:
  • 1 bunch Thai basil, leaves picked and washed
  • 1 bunch Vietnamese mint, leaves picked and washed
  • 1 bunch coriander, leaves picked and washed
  • 1 bunch mint, leaves picked and washed
  • 3 spring onions, ends trimmed and finely sliced lengthways
  • 1 long red chilli, seeds removed and finely sliced lengthways
  • 1 small handful of fried shallots (widely available in packeted form)
  • 2 limes, halved for garnish
  • subheading: For the dressing:
  • 30ml Fish sauce
  • 50ml Lime juice
  • 2 tbsp Palm sugar
  • 1 small clove garlic
  • 1 small red chilli (optional)
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