Name: Barbecued whole fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 red onion, finely diced; 2 clove garlic, finely chopped; 2.5 centimetre piece of ginger; 1 tablespoon chopped lemongrass; 1 tablespoon sambal oelek (chilli paste); 1 tablespoon tamarind paste; 1/4 cup mint leaves, chopped; 1/4 cup (20g) desiccated coconut; 1/2 cup (125ml) coconut milk; 2 tablespoon oil; 1 large whole snapper (about 3kg), gutted and cleaned; 1 red birdseye chilli, sliced; lemon halves, grilled, to serve

Barbecued whole fish

Impress your friends with seafood on a good Aussie barbecue. This spicy snapper will pack a punch with garlic, chilli and ginger infused in each tasty bite.

Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

1 red onion, finely diced

2 clove garlic, finely chopped

2.5 centimetre piece of ginger

1 tablespoon chopped lemongrass

1 tablespoon sambal oelek (chilli paste)

1 tablespoon tamarind paste

1/4 cup mint leaves, chopped

1/4 cup (20g) desiccated coconut

1/2 cup (125ml) coconut milk

2 tablespoon oil

1 large whole snapper (about 3kg), gutted and cleaned

1 red birdseye chilli, sliced

lemon halves, grilled, to serve

Method

1.Place onion, garlic, ginger, lemongrass, sambal oelek, tamarind, mint, coconut and coconut milk in a food processor. Pulse to finely chop. Heat 1 tablespoon of oil in a frying pan on medium. Cook spice mixture for 3-4 minutes, until golden.

2.Preheat a barbecue on medium. Pat dry fish with paper towel. Fill cavity with spice mixture. Brush with remaining oil and season to taste. Scatter over chilli. Place fish on a large sheet of baking paper and foil. Enclose to form a package.

3.Cook fish parcel on medium heat for 10-15 minutes each side. Serve with grilled lemon halves.

Women's Weekly Food