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Spicy Barbecued Snapper
By Andy | November 16, 2008
Spicy Barbecued Snapper
Serves 4
Prep time : 30 minutes
Cooking time : up to 20 minutes
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Ingredients
1.8kg to 2kg whole snapper, scaled and cleaned.
1 lime, sliced thinly.
2 tablespoons extra-virgin olive oil.
Mint, shredded green onions and lime wedges, to serve.
Spicy Dressing
4 cloves garlic, chopped roughly.
5cm piece ginger, peeled and roughly chopped.
2 small red chilies, deseeded and roughly chopped.
3 long red chilies, roughly chopped.
1/4 cup caster sugar.
1/3 cup fish sauce.
2 limes, juiced.
Method
Heat barbecue grill to a medium heat.
Score the fish at 2cm intervals, on both sides.
Arrange 3 layers of foil on workbench, and place the fish in the centre.
Place slices of lime in the cavity of the fish.
Drizzle oil over both sides of the fish and season well with freshly ground black pepper.
Fold the foil over the fish and fold in the sides to secure.
Place the fish parcel on the barbecue grill and cook for 10 minutes.
Turn over and cook for a further 6 to 8 minutes.
Unwrap carefully and test if fish is cooked by flaking flesh with a fork.
Transfer parcel to a plate and allow to stand for 5 minutes.
To make the spicy dressing, add garlic, ginger, and chilies in a food processor. Process until ingredients have turned to a paste.
Pour into a saucepan and add sugar, fish sauce 100ml lime juice and 2 tablespoons cold water.
Over medium-high heat bring to the boil.
Reduce heat to medium and simmer until dressing has thickened. Set aside to cool.
Serving
Place fish on a platter, and pour over spicy dressing.
Top with mint and green onions.
Serve with lime wedges.
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Topics: Fish |
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