Start the barbecue is up so it is ready for placing the packets containing the red snapper on to cook.

Whilst the barbecue is heating up in a small bowl mix together the fish sauce, olive oil, ginger, lime juice, sugar and garlic.

On to four separate pieces of aluminum foil you place one of the four red snapper fillets (skin side down) and pour over some of the mixture you have just made.

Then sprinkle over the top of this some of the carrots, cilantro and green onion.

Then bring up the sides of the aluminum to seal the fish inside.

But don’t secure the packets too tightly as you need to allow some of the steam produced as the fish cooks to escape.

As soon as the barbecue has heated up place the Thai red snapper packets on the grill and cook for between 8 and 10 minutes.

Once this time has elapsed remove from the barbecue and then cut open the packets with a pair of scissors and serve without removing them from the aluminum foil on a clean plate.