Fish

Barbecued whole fish with lemongrass and turmeric

Name: Barbecued whole fish with lemongrass and turmeric
Yield: 6
Ingredients: 4 x 500g whole snapper, cleaned Grapeseed oil, to shallow-fry; 150g ginger, peeled, finely shredded; 10 garlic cloves, thinly sliced; Warrigal greens, coriander leaves and lime wedges, to serve; 2 x 10cm stalks lemongrass (inner core only), coarsely chopped; 20g kaffir lime leaf; 1 bunch coriander roots, cleaned; 30.00 ml sea salt flakes; 3 long green chillies, chopped; 8 garlic cloves, chopped; 60g ginger; 40g ground turmeric; 2 tsp finely grated palm sugar; 3 spring onions, chopped; 60ml oil

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Up your seafood platter game with this barbecue whole fish by Darren Robertson and Mark LaBrooy of the Three Blue Ducks fame.

4 x 500g whole snapper, cleaned Grapeseed oil, to shallow-fry
150g ginger, peeled, finely shredded
10 garlic cloves, thinly sliced
Warrigal greens, coriander leaves and lime wedges, to serve

Lemongrass and turmeric marinade

2 x 10cm stalks lemongrass (inner core only), coarsely chopped
1 cup (20g) kaffir lime leaves, coarsely chopped
1 bunch coriander roots, cleaned
1 1/2 tbs sea salt flakes
3 long green chillies, chopped
8 garlic cloves, chopped
1/4 cup (60g) coarsely chopped ginger
3cm piece (40g) turmeric, chopped
2 tsp finely grated palm sugar
3 spring onions, chopped
1/4 cup (60ml) grapeseed oil

Method

1.

For the marinade, whiz all ingredients, except oil, in a blender to a paste. Stir through oil, adding 1 tbs water if too thick.
2.

Using a sharp knife, score fish skin at 3cm intervals. Rub marinade all over skin and inside cavities. Place on a tray, then cover with plastic wrap. Chill for 1-2 hours.
3.

Meanwhile, heat 2cm oil in a frypan over medium heat. In batches, fry ginger and garlic, for 2-4 minutes until golden. Drain on paper towel.
4.

Remove fish from fridge 20 minutes before cooking. Preheat barbecue or large chargrill frypan to medium-high heat. Cook fish for 5 minutes each side or until cooked through.
5.

Serve fish on greens with coriander, fried ginger and garlic, and lime wedges.