Grilled whole fish with four pepper-ginger sauce

  • For the four pepper-ginger sauce
  • 750ml red wine vinegar
  • 250ml distilled white vinegar
  • 400g caster sugar
  • 1/2 habanero chile
  • 5cm piece fresh ginger, peeled and chopped
  • 1/2 red pepper, finely diced
  • 1/2 yellow pepper, finely diced
  • 1/2 poblano chilli, finely diced
  • 3 tbsps finely chopped fresh mint leaves
  • 1 tbsp finely chopped fresh thai basil leaves, plus more for garnish
  • 1 tbsp finely chopped fresh coriander leaves, plus more for garnish
  • Salt
  • For the fish
  • 4 whole red snapper, 750g each, scaled, gutted, and scored
  • Salt and freshly ground black pepper
  • Olive oil
For the four pepper-ginger sauce:
1) Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 375ml, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.

2) Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, thai basil, coriander and season with salt, to taste.

For the fish:
1) Preheat the griddle over high heat.

2) Season the cavity of the fish with salt and pepper. Brush the fish with oil on both sides and season with salt and pepper. Griddle for 4 to 5 minutes on 1 side. Turn the griddle down to medium and cook for another 6 to 7 minutes with the hood closed.

3) Remove to a platter and immediately drizzle with the sauce.

4) Garnish with thai basil and coriander; serve immediately.

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