Preheat the oven to 200°C or light a barbecue.
Slash the snapper skin on both sides with a sharp knife.
Season the fish with salt and pepper.
Place lemongrass, lime, and ginger onto a banana leaf or foil and top with the fish.
Wrap the fish into a parcel and seal with a soaked cocktail stick or foil fold.
Cook the parcel in the oven or on the barbecue for 15 to 20 minutes.
Toast the grated coconut in a dry pan for 1 to 2 minutes until brown.
Whisk avocado oil and rice vinegar together in a bowl.
Mix the toasted coconut, shrimps, pineapple, and thyme into the dressing.
Open the fish parcel at the table and serve with the salsa.