Almost any whole fish can be cooked with this method but snapper is particularly good with the Thai flavors. If you can find it, try fresh galangal in place of the ginger, the flavor is unique.
Altered ingredient amounts. I used Spiced Caramelised Red Wine Vinegar instead of rice vinegar (from this company http://www.thegrapealternative.com.au/) & added 1 cup of coconut milk to the sauce. Also served with white & wild rice cooked in coconut milk. DELICIOUS! - 03 Mar 2011 (Review from Allrecipes AU | NZ)
Altered ingredient amounts. Used barra instead of snapper - 18 Nov 2008 (Review from Allrecipes AU | NZ)
EXCELLENT - and easy - all prep and cooked in 40 mins - would just cook twice as much sauce as this was yummy. - 09 Jul 2010 (Review from Allrecipes AU | NZ)