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1
Start the Coconut Rice
20 Mins
Gentle simmer, ~95°C (200°F)
Put the rinsed rice, coconut milk, water and 2 g of the salt in a heavy pot with a tight lid. Bring to a boil, stir once, then turn the heat to its lowest, cover, and simmer for 18–20 minutes without lifting the lid. Take it off the heat and leave it covered for 5 minutes, then fluff with a fork.
Do not lift the lid while the rice simmers — the trapped steam is what cooks it through.
Done when: The rice is tender, the liquid is absorbed, and the grains are separate and glossy with coconut milk.
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2
Clean, Score and Season the Fish
15 Mins
Room temperature, ~20°C (68°F)
Rinse the snapper inside and out and pat it very dry. Cut 3 shallow diagonal slashes, about 1 cm deep, on each side so the heat and the marinade reach the thickest flesh. Mix the lime juice, soy sauce, minced garlic, half the spring onions, chilli, 4 g salt and pepper, and rub the mixture over the fish and inside the cavity. Leave to marinate for 15 minutes.
Score just through the skin into the flesh — too deep and the fish falls apart on the grill.
Done when: The scores are open, the fish is evenly coated, and the flesh has taken on a light sheen from the marinade.
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3
Build the Coconut-Husk Fire
15 Mins
Hot coals, ~230°C (450°F)
On a charcoal grill, light dry coconut husks and shells (or charcoal) and let them burn down to grey-white coals with no flame — about 15 minutes. Spread the coals in an even layer. Oil the grill grate well with a little of the coconut oil, using a folded cloth held with tongs.
Coconut-husk coals burn hot and fast and give a faint sweet smoke — have the fish ready before the coals are at their peak.
Done when: The coals are covered in grey ash, glow red underneath, and a hand held 15 cm above the grate can stay there for only 3–4 seconds.
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4
Grill the Fish
12 Mins
Medium-high coals, ~200°C (400°F)
Brush the fish on both sides with coconut oil and lay it on the oiled grate. Grill for 5–6 minutes without moving it, then turn once with two wide spatulas and grill 5–6 minutes more, brushing with a little more coconut oil. The fish is done when the skin is crisp and golden-brown and the flesh at the thickest part flakes easily and reaches 63°C (145°F).
Do not move the fish for the first few minutes — the skin releases from the grate on its own once it has crisped. One careful turn only, or the fish will break.
Done when: The skin is crisp and blistered, the flesh is opaque white and flakes cleanly off the bone, and a thermometer at the thickest part reads 63°C (145°F).
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5
Rest and Serve
5 Mins
Resting off the heat, ~60°C (140°F)
Lift the fish onto a platter and rest it for 3 minutes. Scatter the remaining spring onions over the top, lay the lime wedges alongside, and serve the whole fish at the table with the warm coconut rice.
Serve the fish whole — part of the pleasure is picking the sweet flesh from the bones at the table, head and all.
Done when: The fish is hot through, the skin is still crisp, and the rice is steaming.
auto_awesome Finishing Touches & Plating
Serve the whole fish on a platter with the coconut rice alongside, lime wedges for squeezing at the table, and the remaining spring onions scattered over the top.
Marshall Islands
45m
France
Vietnam