Barbecued Whole Snapper with Lime and Chilli2013-03-15
There’s nothing better than having friends and family around for Easter and sharing beautiful food. This recipe turns delicious fresh seafood into a wonderful Easter feast.
- 1.5kg whole snapper
- 1 stick lemongrass, trimmed, halved, cut into 5cm lengths
- 4 garlic cloves, bruised
- 6 kaffir lime leaves, torn
- Fresh coriander sprigs, sliced green onion, steamed jasmine rice and lime wedges, to serve
- 1/2 cup sweet chilli sauce
- 1/2 cup lime juice
- 1 tsp caster sugar
- 1/3 cup light soy sauce
- 2cm piece fresh ginger, peeled, finely grated
- 1 1/2 tbsp fish sauce
- 2 tbsp peanut oil
- 2 tbsp chopped fresh coriander
Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill cavity with lemongrass, garlic and lime leaves. Season fish with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
Barbecue the snapper, with the hood closed, for 30 to 35 minutes, turning halfway, or until cooked through.
Meanwhile, make dressing: Combine sweet chilli sauce, lime juice, sugar, soy sauce, ginger, fish sauce, oil and coriander in a jug.
Unwrap fish and carefully transfer to a serving plate. Drizzle with dressing. Top with coriander sprigs and green onion. Serve with lime wedges and rice.
Tip: When selecting fish, look for bright clear eyes, not cloudy and sunken eyes as this will show you how fresh the fish is. You can also cook the fish in the oven. Preheat to 200C/180C fan-forced and cook for the same time.