Barbecue snapper parcels

Name: Barbecue snapper parcels
Yield: 4
Ingredients: 4 x 160g snapper fillets, skin on; 1 tbs freshly grated turmeric (or 1 tsp ground turmeric); 2 garlic cloves, peeled; 1 long red chilli, chopped; 1 stalk lemongrass, finely grated; 2 kaffir lime leaves, chopped, plus extra to serve; 2 tsp sesame oil; Mint and coriander leaves, rice, pickled chillies and lime wedges to serve

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by Shannon Bennett

Chef

Oct 07, 2016

Finish off the week with a fish recipe the whole family will enjoy. Packed with flavour and easy to make, what's not to love about these summery parcels.

4 x 160g snapper fillets, skin on
1 tbs freshly grated turmeric (or 1 tsp ground turmeric)
2 garlic cloves, peeled
1 long red chilli, chopped
1 stalk lemongrass, finely grated
2 kaffir lime leaves, chopped, plus extra to serve
2 tsp sesame oil
Mint and coriander leaves, rice, pickled chillies and lime wedges to serve

Method

1.

Preheat barbecue with a lid over medium- high heat, or preheat oven to 200oC fan-forced. Place the turmeric, garlic, chilli, lemongrass and kaffir lime in a mortar and pestle and pound to a rough paste.
2.

Combine with sesame oil and season. Brush over the fish.
3.

For each parcel, place two 50cm squares of foil on top of each other, then place one 50cm square of baking paper on top of the foil. Fold up the ends of the foil over the paper to create a bowl.
4.

Place a piece of fish in the middle of each bowl and drizzle with about 1 tbs water. Bunch ends of the baking paper and foil together to create a parcel.
5.

Place on barbecue grill and close lid, or place in oven, and cook for 10-15 minutes or until cooked through.
6.

Serve fish with mint and coriander leaves, rice, pickled chillies and lime wedges.