Slash the sides of each fish deeply 2 or 3
times, almost through to the bone. Pound the salt and chopped chili
together in a mortar and sprinkle over the red snappers. Place the fish
in a shallow bowl and pour the lime juice over the top. Cover and leave
in a cool place for 1-2 hours to marinate.
Remove the fish from the bowl, reserving
the marinade. Dust them well with flour. Heat the oil in a large frying
pan. Add the fish and fry until crisp and golden on both sides, turning
once during cooking. Remove and drain on absorbent kitchen paper. Keep
the fish warm.
Pour off most of the oil. Add the onion to
the pan and fry over a low heat until soft. Add the tomatoes and simmer
gently until thickened. Add the water and reserved marinade and bring to
the boil. Reduce the heat, add the fried fish and simmer for 5 minutes.
Season to taste with salt and pepper and serve with lime wedges, hot
pepper sauce and rice.