Vivaneau entier au curry rouge thaïlandais grillé au barbecue avec riz à la noix de coco

• 1,5 kg de vivaneau entier, nettoyé et écaillé
• 1/4 de tasse de pâte de curry rouge thaïlandaise
• 6 racines de coriandre fraîche, plus 10 cm de tiges, lavées
• 6 feuilles de lime makrut
• Boîte de 270 ml de lait de coco
• 1 cuillère à soupe de sauce de poisson, plus 1/2 cuillère à café supplémentaire
• 1 cuillère à soupe de jus de citron vert, plus des quartiers de citron vert pour servir
• 1/2 cuillère à café de sucre en poudre
• 1 long piment vert, coupé en fines tranches
• 1/2 tasse de flocons de noix de coco grillés
• 1 concombre libanais, épépiné, tranché finement en diagonale
• 1/2 tasse de brins de coriandre fraîche
• 1/2 tasse de feuilles de basilic thaïlandais frais

Riz à la noix de coco

• 3 tasses de riz basmati, rincé
• 1 1/2 boîte de 400 ml de lait de coco
• morceau de gingembre frais de 3 cm, pelé et finement tranché

1. Preheat barbecue hotplate (with hood) on medium-high heat. Place 2 x 60cm pieces of foil in a cross over a large baking tray. Top with a 40cm piece of baking paper. Place snapper on paper. Rub snapper with curry paste. Stuff cavity with coriander roots and stems and 3 makrut lime leaves. Finely shred remaining leaves. Drizzle snapper with coconut milk and fish sauce. Sprinkle with shredded leaves. Bring foil ends together over fish and fold to enclose tightly. Cook snapper with hood closed, using indirect heat, for 40 to 45 minutes or until just cooked through.
2. Meanwhile, make Coconut Rice Place all ingredients in a large saucepan. Add 1¹⁄³ cups water. Stir to combine. Bring to the boil over high heat. Cover. Reduce heat to low. Cook for 12 minutes. Remove from heat. Stand, covered, for 10 minutes. Fluff with a fork to separate grains. Season. 3 Stir lime juice, sugar and extra fish sauce in a bowl until sugar has dissolved. Add chilli, coconut flakes, cucumber, coriander and Thai basil. Gently toss. Spoon rice onto a serving tray. Carefully place snapper on rice. Spoon over coconut mixture. Top with salad. Serve with lime wedges.