(Serves 4)

INGREDIENTS 

• 1 x 1.7 kg whole fish (like snapper or morwong), cleaned and scaled - Blu Fin
• 2 limes, sliced 
• Sea salt flakes and freshly ground black pepper 
• 2 tbsp dark palm sugar, finely grated 
• 2 tbsp lime juice  
• 1 tbsp fish sauce 
• 1/3 cup finely chopped coriander + extra to serve 
• 3 kaffir lime leaves, finely shredded 
• 1 small red chilli, deseeded and finely chopped 
• Steamed jasmine rice, to serve 

Method

1. Preheat oven to 200°C. Score fish 2-3 times on both sides in the thickest part. Place 4-5 lime slices into the fish cavity.  Season with sea salt and pepper.    
2. Layer 2 large sheets of baking paper (enough to wrap the fish) on a large baking pan or tray. Place fish onto the centre of the paper.   
3. In a bowl, combine sugar, lime juice, fish sauce, coriander, kaffir lime leaves and chilli. Drizzle mixture over fish and spoon a little under the fish.   
4. Fold the paper over the fish to form a parcel to enclose the fish. Bake for 30-35 minutes or until just cooked through.  Carefully open the parcel and top fish with remaining lime slices. 
5. Serve with a scatter of coriander and steamed jasmine rice.