Name: Grilled Snapper in Coconut Sauce
Ingredients: 1 (2- to 2 1/2-pounds) whole red snapper, cleaned and scaled; 1/3 cup fresh lime juice (from 3 limes); 3 tablespoons minced peeled fresh ginger; 4 garlic cloves; 1 to 2 red piri piri chiles, Thai chiles, or similar chiles, seeded and chopped (about 1 teaspoon); 1 green Thai chile, seeded and chopped (about 1 teaspoon); 1/2 teaspoon black pepper; 1 cup well-shaken and stirred canned unsweetened coconut milk (such as Thai Kitchen Organic); 2 tablespoons tamarind concentrate (such as Tamicon); 1 tablespoon tomato paste; 1 teaspoon ground turmeric; 1 teaspoon chopped fresh cilantro stems; 1 tablespoon coarse sea salt, divided; Canola oil, for grilling basket; Cooked coconut rice, for serving

Ingredients

1 (2- to 2 1/2-pounds) whole red snapper, cleaned and scaled
1/3 cup fresh lime juice (from 3 limes)
3 tablespoons minced peeled fresh ginger
4 garlic cloves
1 to 2 red piri piri chiles, Thai chiles, or similar chiles, seeded and chopped (about 1 teaspoon)
1 green Thai chile, seeded and chopped (about 1 teaspoon)
1/2 teaspoon black pepper
1 cup well-shaken and stirred canned unsweetened coconut milk (such as Thai Kitchen Organic)
2 tablespoons tamarind concentrate (such as Tamicon)
1 tablespoon tomato paste
1 teaspoon ground turmeric
1 teaspoon chopped fresh cilantro stems
1 tablespoon coarse sea salt, divided
Canola oil, for grilling basket
Cooked coconut rice, for serving

Steps

Make 4 (3-inch-long) parallel cuts on each side of snapper, cutting down almost to the bone. Place fish in a 13- x 9-inch baking dish; set aside.
Combine lime juice, ginger, garlic, chiles, and black pepper in a blender. Process until smooth, about 45 seconds. Coat fish with chile marinade, rubbing into slits and cavity. Cover and chill at least 1 hour or up to 2 hours.
Meanwhile, preheat grill to medium-high (400°F to 450°F). Combine coconut milk, tamarind concentrate, tomato paste, turmeric, cilantro, and 1 teaspoon salt in a small saucepan. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until flavors meld, about 10 minutes. Reserve 1/4 cup tamarind sauce for plating.
Using paper towels, wipe excess chile marinade from fish. Sprinkle fish with remaining 2 teaspoons salt, rubbing into slits and cavity. Place fish in a metal grilling basket coated with oil. Place grilling basket on grill grate, and grill, covered, basting fish occasionally with remaining tamarind sauce (about 2/3 cup), until flesh flakes with a fork, 18 to 24 minutes, flipping halfway through grill time. Carefully remove fish from grilling basket, and transfer to a platter. Pour reserved 1/4 cup tamarind sauce over fish, and serve with Coconut Rice.