Clean inside & out of the red snapper if not already done so. Carve some shallow line along the body
Mix 2 Tbsp of white wine with 1/2 Tbsp minced ginger. Soaked and dab this solution all over the outside of the fish.
After 5 minutes, light rinse and dry with a paper towel.
Rub sea salt all over the fish.
Chop lemongrass, thyme/lime leaves and scallion into 1-2 inches chunks. Mix these with remaining ginger.
Stuff the above seasoning herb into fish belly.
Have a large enough piece of foil on flat surface, oil spray or spread evenly. Place the stuffed red snapper onto foil and wrap it with this foil.
Preheat oven to 400 F, and bake red snapper for about 25-30 minutes.
Serve hot with any sides