Author Notes: When the tourist season gets slow in Maui, the locals get a great deal from Wolfgagn Puck's fancy restaurant, Spago....Two-fers...two dinners for the price of one. I always order the same thing...whole Thai snapper. It will be a while before I'm on island again so I decided to try to make it myself. The marinade contains the same ingredients that I have used on chicken and meat recipes. —dymnyno
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
- 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.