1 whole snapper or reef fish
1/2 bunch coriander
1 lemon
2 tbs macadamia oil (or peanut oil)
1/2 bottle of Byron Bay Chilli Co's Spicy Sweet Chilli Sauce w/ Lemongrass 
banana leaf if available

Clean and scale fish, making three long diagonal cuts on each side.

On a large double sheet of foil (or banana leaf) lay out 3/4 of the lemon cut into thin rounds and cover with 1/2 of the coriander.

Rub the Byron Bay Chilli Co's Sweet Chilli Sauce into the cuts and all over the
outside of the fish.

Lay the fish on top of the coriander and lemon and place the remainder in the cavity.
Drizzle the oil over the fish, wrap up tightly and bake in a moderate oven (180 degrees).

Cooking time will depend on the size of the fish but a 2 kilo fish should take around 40 minutes.