1. In a medium saucepan, heat the oil, lemongrass and ginger and cook over low heat until fragrant, about 5 minutes.
  2. Add the peanut butter, vinegar, sugar, garlic, water and simmer for 10 minutes.
  3. Let cool slightly and discard the lemongrass.
  4. Transfer the mixture to a blender.
  5. Add the Sriracha and lime juice and puree until smooth.
  6. Season to taste with salt
  7. Score the flesh of the snapper to prevent curling, rinse and pat dry
  8. Add the final tbsp of oil to a shallow pan on medium high heat
  9. Place the fish in the pan skin down, followed by the butter and cook for 3 minutes. Do not move as it will break the skin.
  10. Gently turn the fish and cook for a further 3 minutes until flesh flakes
  11. Serve hot from the pan with rice and veggies of your choice, topped with coriander and spring onion with Pic’s Sauce on the side