Step 1

To make the spicy sauce, use a mortar and pestle to pound the garlic, chopped chilli, coriander roots, brown sugar and 1 teaspoon of sea salt to a paste.

Step 2

Add the lime juice and fish sauce, then stir until the sugar is dissolved. Stir through the eschalot.

Step 3

Heat a lightly oiled chargrill or barbecue to high. Brush the snapper fillets with olive oil, sprinkle with 2 teaspoons of sea salt and, when the grill is hot, sear for 2-3 minutes on each side or until cooked through.

Step 4

Meanwhile, place the watercress, snow peas, carrot and mint leaves in a bowl. Add 1/3 cup (80ml) of the spicy sauce and toss to combine.

Step 5

To serve, divide the salad among 4 plates, top with the snapper fillets and drizzle the remaining spicy sauce over the top.