Soyu-marinated Snapper on the barbecue - From French Polynesia

Dressed in my supermom cape and tights, I took my two boys for shopping at the supermarket on Sunday morning, because daddy was out of service (cause another bug - poor him!).
When shopping with kids, you better be strategic. It's all about strategy to keep your kids quiet and well-behaved while not accessing every new query they make and being effective - meaning you've got what it takes to run the house for the whole week instead of chocolate and other treats for TV snacking.

Sunday it was quite easy, for once! After only few minutes in the supermarket and at least 10 requests from No. 1 - at this stage, No.2 is quite easy! -, we passed through the fish... and believe what! No.1 made another claim:
'Maman, I want a Snapper!... This one with the eyes!... Are there any bones in Maman?! ... I can't see the bones... Can I eat the skin? like for the chichen, mum?...'
Just wait a little bit more until he is developing a real tantrum for a Snapper:
'... Mamam, Maman, Maman!!!!'
Then keep calm and explain clearly to your little beloved one:
'Alright honey. That's okay for the Snapper. I'm taking one, honey. Just for you. Now, you've got to be very nice and well-behaved until I'm finished shopping. You've got a favour.' Don't smile too obviously or he/she might get suspicious about your intentions...
That's how I managed to get a perfect little boy and fish for lunch! YAY!!! My lucky day!

Together we 'painted' the snapper with a traditional Polynesian sauce: the soyu. By 'painted' understand 'brushed'. The soyu gives a tang to the delicate snapper flesh, but be light on the soyu because you don't want to over-season the fish. Serve it with steamed rice, grated carrot and raw cabbage, with a bit more soyu. This dish, coming straight from French Polynesia (i.e., Tahiti, Bora Bora, Moorea...), is perfect for a barbecue lunch/dinner with friends! Thanks to my very good friend from Tahiti who taught me this recipe few years ago - it has become part of our family food culture!

At table, looking at the whole fish with fascination, my son asked: 'Maman, can I have the eyes?'
Me: 'Emh... No. Honey, I really appreciate your interest for all sorts of food, but the fish eyes... no.'

Ingredients (~ 4-5 servings)

- 1k400 whole snapper
- soyu - see ingredients below
- fresh parsley (optional)

For the soyu:

- 160 ml sunflower oil
- 50 ml oyster sauce
- 50 ml dark soy sauce
- 5-6 garlic cloves, finely crushed
- 1 tbsp mustard (or according to taste)
- 4 tbsp ketchup (or according to taste)

I agree, this is not the healthiest recipe but it is delecious! No harm if you keep it occasional!

Preparation (~ 35 mins)

1. Mix all the ingredients for the soyu together with a fork. The mustard is crucial to bring the sauce together, like in a mayonnaise. Taste and adjust the seasoning to your taste with more garlic, ketchup and/or mustard.
2. Brush the snapper with the soyu, inside and outside.
3. Sprinkle fresh parsley on the top (optional).
4. Wrap the Snapper in foil paper.
5. Put on the hot grill of the barbecue for about 25 mins - close the barbecue lid. Flip side mid-way through the cooking time.
6. Serve hot with steamed rice, grated carrot and finely sliced raw cabbage. Don't forget to add more soyu on your rice and veggies!

Bon appétit!