Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 1/2  pounds        red snapper -- whole, head removed and cleaned
   1      small bunch   cilantro -- cleaned
                        -----marinade-----
   3      stalks        fresh lemon grass
   5                    shallots -- peeled and minced
   3      cloves        garlic -- minced
   1      inch          fresh ginger -- peeled and minced
   2      small         hot chiles -- seeded and minced
   1      tablespoon    turmeric
   2      cups          coconut milk
   1      teaspoon      black pepper
   1      teaspoon      salt

Preparation:

Remove the tough, outer layers of the lemon grass. Cut the tops of the lemon grass and discard. Use only the fresh, aromatic bottoms and root. Using a sharp knife, mince the lemon grass and place in a bowl. Add the remaining marinade ingredients and mix well. Place a piece of foil large enough to enclose the fish completely on a flat surface. Carefully spread out 1/3 of the marinade inside the cavity of the fish, and top with the remaining marinade. Wrap the foil around the fish, making a neat packet. Marinate in the refrigerator overnight or for 1 hour at room temperature. Place the fish on the grill over medium-hot coals. Cook on one side for 15 minutes. Gently flip the package over and cook for 15-20 minutes, or until the fish is just opaque all the way through. Do not overcook the fish or it will be tough and dry. Unfold the foil and serve the fish immediately.