Recipes

WHOLE SNAPPER WITH GINGER, LEMONGRASS, CHILLI & LIME LEAVES

If you’ve ever cooked fish on the BBQ then you know just how delicate it is to handle. The BBQ Buddy fish griller 2 piece basket design latches together to securely hold the fish you’re cooking in place, and makes turning the fish effortless. Made with heavy duty metal and with a flexible wire grid to suit different sized fish, the BBQ Buddy fish griller keeps your fish in one whole piece while grilling.

  • Serves: 4
  • Prep Time: 15 mins
  • Cooking Time: 35 mins

INGREDIENTS

  • 1.8 - 2kg snapper, cleaned and scaled
  • 4 coriander stems and roots
  • 2 long chillies, halved lengthways
  • 20g ginger peeled and julienned
  • 1 golden shallot, peeled and finely sliced
  • 1/2 tsp sesame oil
  • 1 tbsp coconut oil
  • 1 tbsp fish sauce
  • 1 tbsp grated palm sugar
  • 1 tbsp lime juice
  • Rice to serve

GARNISH

  • 1/2 cup coriander leaves
  • 1 long chilli, deseeded and julienned
  • 10g ginger peeled and julienned
  • 2 tbsp crispy shallots

TOOLS REQUIRED

Method

  1. Preheat BBQ on a medium – high heat.
  2. Place snapper on a clean surface and insert coriander stems, chillies, ginger and shallots into the cavity of the snapper. Gently place the snapper into a Fish Griller and secure. Transfer to the BBQ hot plate and cook for 30-35 minutes, turning halfway through.
  3. Meanwhile in a saucepan gently heat sesame oil, coconut oil, fish sauce and palm sugar, dissolving the sugar, stir through the lime juice and pour over the fish while hot. Top with coriander leaves, extra chilli, ginger and crispy shallots. Serve with rice.
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