Sizzling Whole Snapper

• 1 whole snapper
• 5 tbsp extra virgin olive oil
• Salt and pepper
• Filling
• 1 lemongrass, roughly chopped
• 2 spring onions, roughly chopped
• Handful of coriander, roughly chopped
• 2-3 lime leaves, roughly chopped
• The Sizzle Sauce
• ¼ cup cashew nuts
• 100g unsalted butter
• 1 lemongrass heart, thinly sliced
• 2 lime leaves
• ¼ red onion, thinly sliced
• 4 garlic cloves, finely chopped
• 1 knob of ginger, thinly sliced
• ¼ coconut sugar
• 2 tbsp rice vinegar
• 1 tbsp fish sauce
• ¼ cup sweet soy
• Topping
• Handful of snow peas, chopped
• Handful of spring onion, sliced greens only, chopped
• Handful of snow pea tendrils, chopped
• Handful of coriander, chopped
• 2-3 tbsp crispy fried onion
• Juice of 1 lime
• 1 lime, cut into half, to serve

1. Preheat the oven to 200°C. 2. Stuff the fish with all the filling ingredients, then score both sides of the fish skin in diamond shapes. Season both sides with salt and pepper. 3. Heat the Plancha on high heat, then add a good amount of olive oil. Place the fish onto the plancha and drizzle some more oil. 4. Let it sizzle for 3-5 minutes, then turn it over with the backbone down and cook for another 3-5 minutes, or until both sides are golden brown. 5. Place the fish into the oven and roast for 10-20 minutes until it’s cooked through. 6. Meanwhile, make the sizzle sauce. 7. In a pan, add the cashew nuts with butter. Let it simmer for 1-2 minutes until the butter is half melted, then add the lime leaves, lemongrass, garlic, ginger and red onions. Cook for 1 minute, then add the sugar, fish sauce, and soy sauce and stir around. Continue cooking for 3 to 4 minutes, until the sauce becomes thick and glossy. 8. Top the fish with greens and pour the sauce over the top. Place some chopped spring onions and coriander on top and sprinkle with fried onion. 9. Drizzle with lime and serve