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
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Ingredients
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1 1/2 lb whole Thai snapper
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1/4 cup sesame oil
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1 cup rice wine vinegar
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1 tbs pomegranite molasses
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1 tsp soy sauce
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1 2" x 2" chunk of fresh ginger
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4 whole green onions
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zest of 1 lime
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juice of 1 lime
Directions
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Chop up the ginger and the green onions.
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Add the sesame oil, rice wine vinegar, soy sauce, pomegranite molasses, lime zest and lime juice and mix together.
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Check the fish...I once bought a huge fish that was not cleaned or scaled by mistake!!!
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Then, make a few slashes on each side of the fish and fill with the mixture. Fill the cavity with some too.
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Put in a shallow dish and spread the leftover mixture over the fish and marinate for a couple of hours.
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Remove from the marinade and brush off the excess mixture and grill over hot coals until done.
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Bone and fillet. Reduce any leftover marinade mixture and pour over the fish or make a nice mango salsa.
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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.
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