Asian style snapper and stir-fried veggies

Last night, Jim prepped the ingredients for Peta's Asian Style Snapper with Sesame Dressing. The original recipe came from the December 2008/January 2009 issue of Delicious magazine and Peta has doctored it, but since we couldn't find it online, here it is:

Sesame Dressing (make ahead):
1/4 cup (60ml) olive oil (we used peanut oil)
3 coves garlic, thinly sliced
2 small Thai chilies, seeds removed, thinly sliced
4 thin slices ginger, cut into matchsticks
1/4 - 1/2 tsp sesame oil
1/4 cup (60ml) lime juice, plus lime wedges to serve
3 tsp caster sugar (or to taste)
3 tsp fish sauce (or to taste)

Fish:
2 tbsp finely chopped fresh ginger
1 lemongrass stem (pale part only) very finely chopped
2 kaffir lime leaves, finely shredded (we used lime peel due to our kaffir supply problem)
2 small Thai chilies, seeds removed, finely chopped
2 cloves garlic, finely chopped
1/4 cup (60ml) lime juice
4 plate sized snapper cleaned and scaled (we used fillets)
1/2 cup coriander/cilantro leaves

For the sauce, add garlic, chilies and ginger into a small saucepan and heat over low heat until the garlic is fragrant but not colored. Remove from the heat and add the other ingredients.

For the fish, preheat a grill on high heat. Combine the ginger, lemongrass and lime leaves with the chili, garlic and lime juice in a small bowl and set aside.

Pat fish dry wish a paper towel and then rub the fish with the chili mixture and enclose with aluminum foil. Place on the grill and cook six minutes per side covered. Let stand for 3 minutes, transfer to plates and drizzle any cooking juices. Spoon over the dressing, scatter with cilantro and serve. (Peta cooked the fillets on the stove in a large pan)

We fired up some baby bok choy and red bell pepper in some peanut oil and drizzled soy sauce and called it a good side. Good stuff!