FISH BBQ RECIPES

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BARBECUED WHOLE FISH RECIPE WITH LEMONGRASS AND LIME ...



Barbecued whole fish recipe with lemongrass and lime ... image

"This dish is all about a flavour-packed paste," says Three Blue Ducks chef-co-owner Darren Robertson. "Ginger, garlic, coriander roots and loads of citrus - all smashed up together and spread over the fish."

Provided by Darren Robertson & Mark LaBrooy

Categories     

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Serves 6 - 8

Number Of Ingredients 12

100 gm long green chillies (about 5), coarsely chopped
60 gm ginger, coarsely chopped
50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve
40 gm garlic (about 10 cloves)
20 gm makrut lime leaves, very thinly sliced, plus extra to serve (1/3 cup)
Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve
2 spring onions, coarsely chopped
1 tbsp finely grated palm sugar
4 whole snapper (500gm each), scaled and gutted
60 ml grapeseed oil (¼ cup)
Juice of 1 lemon and 1 lime
Sliced pickled chilli, to serve (see note)

Steps:

  • Pound chilli, ginger, lemongrass, garlic, makrut lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine.
  • Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature.
  • Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue fish until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve.

Nutrition Facts : ServingSize Serves 6 - 8

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