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Barbecued whole snapper with coconut miti sauce

Name: Barbecued whole snapper with coconut miti sauce
Yield: 6
Ingredients: 1.2kg whole snapper, cleaned (ask your fishmonger to do this), skin scored; 2 limes; 2 banana leaves, washed, dried; Toasted coconut flakes, to serve; 400ml can coconut cream; 1 red onion, sliced; 3 long red chillies, seeds removed, thinly sliced; 3 vine-ripened tomatoes, seeds removed, chopped; 1 bunch coriander, leaves reserved, stalks and roots finely chopped; 3cm piece ginger, grated; 2 tbs fish sauce; 1 tbs brown sugar; Finely grated zest and juice of 2 limes

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Forget throwing another shrimp on the barbie, Valli Little's barbecued whole snapper with coconut miti sauce will take your barbecue game to the next level. — Barbecued whole snapper with coconut miti sauce

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by Valli Little

delicious. team

Feb 04, 2016

Forget throwing another shrimp on the barbie, Valli Little's barbecued whole snapper with coconut miti sauce will take your barbecue game to the next level.

1.2kg whole snapper, cleaned (ask your fishmonger to do this), skin scored
2 limes
2 banana leaves, washed, dried
Toasted coconut flakes, to serve

Coconut miti sauce

400ml can coconut cream
1 red onion, sliced
3 long red chillies, seeds removed, thinly sliced
3 vine-ripened tomatoes, seeds removed, chopped
1 bunch coriander, leaves reserved, stalks and roots finely chopped
3cm piece ginger, grated
2 tbs fish sauce
1 tbs brown sugar
Finely grated zest and juice of 2 limes

Method

1.

Season fish, then thinly slice one lime and place in the cavity of the fish, set aside.
2.

For the coconut miti sauce, combine all ingredients, except coriander leaves, in a bowl. Set aside.
3.

Place two large sheets of foil on a work surface and top with banana leaves. Pour one-third miti sauce onto banana leaves, then top with fish.
4.

Fold over banana leaf and foil to completely enclose.
5.

Preheat a barbecue to medium-high heat. Place fish parcel on hot plate and cook for 25 minutes or until fish is cooked through.
6.

Remove from heat. Set aside to rest, unopened, for 5 minutes.
7.

Open parcel and carefully transfer fish, on banana leaves, to a platter.
8.

Halve remaining lime and squeeze juice over fish.
9.

Drizzle over remaining miti sauce and serve topped with reserved coriander leaves and toasted coconut flakes.