Whole Grilled Snapper with Thai Sauce

Cooked this for my house mate a few weeks back. He's been asking for the recipe continually so I figured everyone could use it. Excuse the poor layout- I'm on my phone.

sea salt
2 limes
1/3 cup water
1/2 Tbsp. tamarind paste
3 cloves garlic
2 tbsp palm sugar
1 thumb-size piece galangal or ginger, peeled and sliced
1 cup fresh coriander leaves and stems
2 Tbsp. fish sauce
1/2 red capsicum, de-seeded and diced
1-2 fresh red chilies
Extra fresh coriander, sliced limes and sea salt to serve.

Prepare fish by rinsing it, then patting it dry. Make 2-3 diagonal cuts into the side of the fish (with the blade of the knife on an angle facing the head). The cuts should be several inches apart (this will make the fish easier to eat and give it more flavor). Squeeze the juice of 1-2 limes over and inside fish. Stuff the squeezed limes and coriander inside the fish. Sprinkle surface with sea salt and set aside while you prepare the sauce. Place water, tamarind, garlic, sugar, galangal, coriander, chili, and fish sauce in a food processor. Process well. Pour the sauce into a sauce pan. Add the diced pepper and simmer over medium-low heat for 5-8 minutes. Taste test the sauce for salt and sour-sweetness (it should taste tangy), adding more fish sauce if not salty enough, and more sugar if you find it too sour. Cover and keep warm while you cook the fish. The capsicum should keep some of its crunchiness. Grill the fish on the barbecue or on a stove-top grill. Allow to fry about 5 minutes on each side, or until the flesh has browned and flakes easily.Don't flip the fish too early, or the skin will stick to the pan/barbecue. Allow it to cook at least 2 minutes before turning (the natural oils of the fish will then come through and "unstick" it).
Plate the fish and pour the sauce over. Garnish with sprigs of fresh coriander and wedges of lime.