1 medium size Snapper (gutted and scaled) 1 bunch Snake beans (thin sliced) 1 small Carrot (thin sliced) Salt and Pepper 200g Sea urchin Flesh 2 Eggs (yolks only) 60g softened Butter ¼ cup Coriander (chopped) Juice from 1 lemon 1 Small Whole Crab 1 cup Limu
Place the carrots and beans into the fish cavity, season with salt and pepper.
Wrap the fish in tinfoil or banana leaves and place in the oven until cooked. (about 180 degrees for 20 minutes).
Blend sea urchin, egg yolks, butter, coriander and lemon juice until thick and creamy for the sauce, warm in a small pot whisking continuously.
Place the whole crab into a pot of boiling water and cook 10 mins, remove the Flesh from the crab.
Take the whole fish out of the foil, cut into bite size pieces and serve on a Platter, pour over the sauce and top with pieces of crab meat. Garnish with limu.