Balinese Red Snapper
Source: Christoph Burchard / NYU School of Law)

1 pound of arugola
The juice of 1 lime
Lemongrass
3 cloves of garlic
Ginger
Olive oil
1 whole red snapper, about 2 lbs., cleaned and scaled
1 pound of potatoes
Parsley
Butter

Rub the whole snapper with some olive oil, and then season with salt and black pepper. Place the whole fish on a grill and cook until the fish is done.

Cook the potatoes. Melt butter in pan and then brown the skinned potatoes. Serve with chopped parsley.

Simmer the cut arugola in a pan with some butter and olive oil. Add limejuice, cut lemongrass, chopped garlic and ginger. Season with black pepper, some Tabasco and soy sauce. Create a paste and let it cool down. Serve paste in an extra bowl.